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.
ann marie wrote on November 16, 2015
I JUST MADE THE RECIPE. It was very nice comfort food. I WAS CONFUSED ABOUT Preheat oven to 400 degrees. The recipe I have says that but then all the cooking is on the stovetop. LOVE ALL YOUR RECIPES !
Susan wrote on November 16, 2015
Hi, Ann Marie! The chanterelles are roasted in the oven. “On a parchment lined baking sheet, bake at 400 degrees for 30-40 minutes, flipping once while baking.” Cheers!
Barbara wrote on November 15, 2015
This looks absolutely delicious, and I am going to shop to make it tomorrow. Your photos are also beautiful! Can you tell me what camera you use?
Susan wrote on November 16, 2015
Hi, Barbara, I use a Nikon D4. But honestly, it really isn’t about the camera. It is about spending years learning proper lighting, composition, post processing, etc. 🙂
Paula Jo wrote on November 9, 2015
I just saw your recipe via my email subscription and will definitely be trying it because I just adore polenta. Any new recipe I find is a keeper. But what struck me first was the place setting that was used in the photo shoot. What kind of bowls/plate and napkins were used? I just love the color! And texture…..
Susan wrote on November 10, 2015
Hi, Paula, I will be adding them to the store soon but for now, you can find the dishes here: Colorwave Dishes
Janet Hoffman wrote on November 9, 2015
What a great idea to cook on a rainy night! You make it look easy. I love the pictures,too!
Susan wrote on November 9, 2015
Thank you, Janet! A rainy night is the perfect weather for this recipe! cheers!
Sue wrote on November 9, 2015
That Polenta looks absolutely, incredibly wonderful, by the way!
Susan wrote on November 9, 2015
Thank you!
Sue wrote on November 9, 2015
I was curious about cooking/stirring the polenta for only 5 minutes. The last time I made it (many years ago) I think it took 20 minutes to completely cook through. Am I mistaken?
Susan wrote on November 9, 2015
Hi, Sue, You will want to check the package of corn grits or polenta that you get but yes, the one used in the recipe which is also linked to in the sidebar only takes 5 minutes. Cheers!
Barbara Weith wrote on November 9, 2015
I think it’s great that you’re expanding your repertoire to include both raw and
cooked foods – especially with your talents. Here’s to “and/both”
Susan wrote on November 9, 2015
Thank you, Barbara. What a nice thing to say. I am excited to be expanding, too!
Barbara Weith wrote on November 9, 2015
Hi Susan,
I think it’s just great to stay away from ideologies and “isms” and appreciate your
broadening your scope. You’re a true master and I, for one, have never been
disappointed in your creations. Here’s to “and/both”
Bruceann wrote on November 9, 2015
Hi there I’m a bit confused. On the recipe each segment has a heading. One of the headings is polenta, I have never heard of polenta. Are these instructions on how to make polenta, because in this part the recipe calls for one cup(not sure if this is the right amount, could be one half cup) if not what type of store sells polenta?
Susan wrote on November 9, 2015
Hi, Bruceann, Polenta is a dish made from polenta corn grits. The instructions are on how to make the dish polenta from polenta corn grits. Yes, you want to use 1 cup as the recipe states. You can find polenta corn grits in pretty much every grocery store.