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Epicurious

Soft Polenta with Leeks

4.1

(28)

This recipe originally accompanied Lemon-Sage Cornish Game Hens with Tomato-Porcini Sauce.

If you can get it, use stone-ground cornmeal; it's grainier than regular cornmeal and gives the dish a slightly crackly texture.

Recipe information

  • Yield

    Serves 4

Ingredients

3 tablespoons butter
3 large leeks (white and pale green parts only), thinly sliced
2 1/4 cups (or more) water
2 cups canned chicken broth
1 bay leaf
1 cup polenta*
1/3 cup freshly grated Parmesan cheese
*Sold at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook leek-cornmeal mixture for about 15 minutes rather than 35 minutes.

Preparation

  1. Step 1

    Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.

    Step 2

    Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.

TagsItalianEuropeanCornmealFlourLeekRoot VegetableVegetableParmesanCheeseDairySideDinnerQuickEasySimmerBon Appétit
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