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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Now this is a recipe I don't make too often because I eat way too much of it. It is the ultimate comfort food for me and one that I become a bottomless pit with. Though it is good as a side dish with pasta and sauce or with braised meats. Ingredients:
3 teaspoons butter |
3 large leeks |
2 1/4 cups water (or more) |
2 cups reduced-sodium chicken broth |
1 bay leaf |
1 cup polenta |
1/3 cup parmesan cheese, freshly grated |
Directions:
1. Wash leeks well. Thinly slice white and pale green parts only.
2. In a large saucepan over medium heat, melt 2 tablespoons butter. Add leeks and stir. Cook covered about 10 minutes until leeks are softened, stirring occasionally.
3. Add water, broth and bay leaf. Bring to a boil and gradually whisk in the polenta.
4. Reduce heat to medium low and cook stirring almost constantly until thick.
5. and creamy, about 35 minutes.
6. Remove from heat and discard the bay leaf. Stir in the 1 tablespoon remaining butter and the Parmesan cheese. Season with salt and pepper.
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