• Assorted wild mushrooms ( ie. shitake, chantrelle, cremini, etc. )
• formed polenta w\ fresh roasted corn kernals and blue cheese
• Leeks
• Balsamic Vinegar
• Vegetable stock

wipe wild mushrooms ( ie. shitake, chantrelle, cremini ) clean. Sweat fine diced shallots in pan, add mushrooms and knob of butter. Cook till excess liquid is gone and mushrooms are done.

Trim and rinse leeks; season w\ salt, pepper and olive oil. Roast in 375 oven, whole, for 20 min. Add a little stock and cover pan with foil.

In sauce pan reduce balsamic vinegar by 1\3.

presentation:
place warmed square of polenta cake in shallow bowl. split leeks in half lengthwise and place one 1\2 on top of polenta. Top with mushrooms and drizzle balsamic around.