Wild Mushrooms and Leeks with Pumpkin Polenta

Here's a lighter meal that shows off the beautiful flavors of fall, I know I'm a little late but should you come across some wild mushrooms here is a great way to use them. Even if you don't have any wild mushrooms or want to bulk it up with some less expensive alternatives, cremini and or portabello mushrooms would make a good stand in. The pumpkin polenta is subtle but slightly sweet and a great way to sneak even some more vegetables into your dish. This makes a satisfying hearty supper that can be served on it's own or paired with... maybe some leftover turkey?



Wild Mushroom and Leeks (adapted from Cooking Light November 2008)
(6 main dish servings)

2 Tbs butter
1 1/2 cups thinly sliced leek
12 oz wild mushrooms sliced
2 tbs chopped fresh Italian parsley
1 tsp fresh sage finely chopped
3 tbs dry sherry
salt and pepper to taste

Saute the leeks in the butter over medium high heat. After the leeks begin to soften add the mushrooms and cook until all the moisture has evaporated. Add the sherry and the herbs. Season with a sprinkle of salt and pepper to taste.

Pumpkin Polenta

1 cup polenta
4 cups of water or stock (vegetable or chicken) or a combination of both
1 1/2 cups pumpkin puree
1/2 cups Parmesan
salt and pepper to taste

Combine the polenta and water and or stock in a medium sauce pan and bring to a boil. Turn the heat down and let simmer for 15 minutes or so until the grain is soft and fully cooked. Keep and eye on it and stir every few minutes. After the polenta is done cooking keep the heat on low and add the pumpkin puree, Parmesan and salt and pepper to taste. Let it briefly come back up to temperature after adding the puree. Turn off and serve immediately, or it can be made ahead of time and gently reheated.