Seriously Meatless: Polenta with a Leek and Mushroom Ragu Recipe

Name: Seriously Meatless: Polenta with a Leek and Mushroom Ragu Recipe
Ingredients: 8 cups water; 1 tablespoon Kosher salt; 2 cups medium or coarse yellow cornmeal (polenta); 2 tablespoons butter (or more to taste); 1 cup grated Parmigiano-Reggiano; 3 tablespoons extra-virgin olive oil; 3 leeks, white and tender green parts only, cleaned and cut into thin semicircles; 4 cloves garlic, finely sliced; pinch of chili flakes; 1.5 pounds crimini mushrooms, sliced about 1/8 thick; 1/2 cup dry white wine; Kosher salt; 2 tablespoons minced flat leaf parsley + a few leaves for garnish; 6 ounce gorgonzola dolce, cubed; aged balsamic vinegar (tradizionale or condimento grade - not the thin, sour grocery store stuff); Finishing salt