Leek Polenta with Roasted Chanterelle Mushrooms
It started raining late Saturday night. There is a feeling that comes over me when the first real rain of the season arrives. It wakes me from my warm weather slumber and as I hit the cold, damp air, I become alive.
In Northern California, fall comes late. I pine for blustery days with their stormy, gusty winds that blow wild and turbulent. When they finally come I am at peace. My soul fills and I rise up. And I run to the kitchen full of enthusiasm, ready to make the hearty winter fare that it has been for months, too substantial to eat.
I realize I am a bit odd. I realize that most people find their beauty in warm, sunny days with brilliant blue skies. But for me, the sunshine and the colors it alights can be loud, almost jarring at times. The grey muted colors of fall and winter, the heavy blankets of fog or snow, they bring a quiet peacefulness that I love.
This Leek Polenta with Thyme, Roasted Mushrooms and a Savory Cheezy Cashew Sauce is the perfect recipe for cold fall nights. Roast your mushrooms ahead of time and this dish will come together quickly.
The cheezy cashew sauce is stirred into the polenta along with the thyme and leeks at the end of cooking. The addition of the sauce turns regular polenta into a rich, flavorful dish. The added mushrooms bring a hearty, filling, flavor-filled bite to the dish. You can substitute your favorite mushrooms if you can’t get Chanterelles but they are in season right now and are delicious!
Chanterelle Tips
- When choosing chanterelles, look for golden color with no slimy, dark or decaying parts.
- To clean chanterelles, first use a brush to remove all the debris. You can actually use a toothbrush for this.
- You can then rinse them quickly to remove sand and the rest of the debris.
- Don’t let them soak in water.
Leek Polenta with Thyme and Roasted Chanterelle Mushroom
SERVES 4
Preheat oven to 400 degrees
Mushrooms
- 16 oz chanterelle mushrooms
- Himalayan salt and fresh ground pepper
- avocado oil (optional for oil-free)
- Pick over and clean mushrooms. (See tip box)
- Slice larger mushrooms in half.
- Lightly spray with avocado oil if desired. Sprinkle with salt and pepper.
- On a parchment lined baking sheet, bake at 400 degrees for 30-40 minutes, flipping once while baking.
Savory Cashew “Cheeze” Sauce
- 1 cup cashews, soaked until soft
- 3/4 cup water
- 1 teaspoon white miso
- 1/2 lemon, juice from
- 1 medium clove garlic, coarsely chopped
- 1/3 cup nutritional yeast
- Himalayan salt and pepper to taste
- Place all ingredients in high-speed blender and blend until smooth.
*You will have extra sauce. You can freeze it, put it on veggies or just add more to your polenta if you wish.
Polenta
- 2 leeks, thinly sliced and rinsed (see washing leeks)
- 1 clove garlic, finely chopped
- 3 cups water
- 1 cup polenta corn grits
- 1/2 cup savory cashew sauce
- 1 tablespoon fresh thyme
- 1/2 teaspoon fresh ground Himalayan salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon fresh parsley, chopped fine
- Sauté leeks over medium low heat for about 5 minutes until softened. You can use a light spritz of avocado oil or a bit of water for oil free sautéing.
- Add garlic and sauté for another minute, being careful not to brown the garlic. Remove from heat and set aside.
- In a sauce pan, heat 3 cups of water to boiling.
- Stir in polenta, reduce heat and stir occasionally for 5 minutes.
- Remove from heat, stir in leek and garlic mixture, savory cashew cheese sauce, thyme, salt and pepper.
- Top with roasted mushrooms and parsley.
- Adjust salt and pepper to taste.
susan wrote on November 9, 2015
Very cool
Kaia wrote on November 9, 2015
Another amazing recipe! This looks so delicious I can’t wait to try it on a chilly night!
Susan wrote on November 9, 2015
Thanks, Kaia! It is great for a chilly night! Cheers!
Robin wrote on November 9, 2015
Morning Beautiful Susan!
Thanks for the awesome new recipe. I’m making it today. I think it is awesome that you are expanding your recipes to include some Clean Whole cooked recipes. I use to be 100% raw for years. As I have aged my body and it’s needs and/or demands have changed. 100% raw is not for everyone or every body. Thank you again for not be for stepping out of the box. 🙂
Susan wrote on November 9, 2015
Thank you so much, Robin! What a wonderful comment to wake up to. I am so glad you are enjoying the site. Cheers!
Gary wrote on November 9, 2015
Thanks again for a delightful looking recipe…… will try it soon! Just wondering however whether it’s intentional to have leftover cashew sauce or is the polenta supposed to get 1 cup sauce and not 1/2 cup s stated?
Susan wrote on November 9, 2015
Good catch, Gary. There is extra cashew cream. It is very difficult to get a nice, smooth cream when making such a small amount. You can freeze the extra or use it on veggies. I will make a note in the recipe! Cheers!
nikka wrote on November 9, 2015
Cara Susan, questo piatto è proprio Italiano……….la polenta, i porri, i funghi pioppini. Grazie Susan sei sempre bravissima.
Dear Susan , this dish is just ………. Italian polenta , leeks , mushrooms pioppini . Thanks Susan are always very good .
Susan wrote on November 9, 2015
Hi, Nikka, yes! And with the addition of the savory cashew cream, it makes it a little more delicious. Cheers!
Adele wrote on November 8, 2015
I am also very happy for some healthy cooked food as fully raw can be very difficult on digestive systems that are not used to fully raw. Fully raw was a health nightmare for me
Susan wrote on November 9, 2015
I am glad you are enjoying the cooked recipes! I really wanted to be able to help all of our readers. Enjoy! Cheers!
Josie wrote on November 8, 2015
I was so excited to know the ing & I clicked & clicked ,ahhhh no link .
.I had to go to your website to get it..Thank you so much, polenta is one of my favorite food.
And thanks for re-sending the link…
Susan wrote on November 8, 2015
I think I was so excited to see get the email out I forgot to put the links it. You can always come to the site and use the new recipe index to find the recipe. Cheers!
Jodi wrote on November 8, 2015
Susan, the new website looks AMAZING!! This recipe looks quite delicious too. You’ve really done a beautiful job. Can’t wait to see what else you come up with!
Susan wrote on November 8, 2015
Thank you, Jodi! We are pretty excited about the new site. Jen from Artsy Geek was amazing and really translated my wishes into reality.
Maria wrote on November 8, 2015
This is not raw food cooking I am dissappointed!!
Susan wrote on November 8, 2015
Hi, Maria, No, it is not raw food cooking. We are expanding to include cooked food too! There are over 300 raw recipes on the site and we will continue to post new raw recipes along with the new cooked section. If you want to know why we are including cooked food, you can check out the “About” page. To see just the raw recipes, you can go to the recipe index, click on the raw box on the left under categories and it will just post the raw recipes! Cheers!
Valerie wrote on November 8, 2015
It looks and sounds like true comfort food. Thank you for now providing some whole food cooked foods.
Susan wrote on November 8, 2015
You are welcome, Valerie! I am so excited to finally be bringing everyone my healthy cooked food too!