Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.1 Kcal (1805 kJ) | ||
| Calories from fat | 178.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.81g | 30% | |
|---|---|---|---|
| Cholesterol | 81.41mg | 27% | |
| Sodium | 681.75mg | 28% | |
| Potassium | 329.08mg | 7% | |
| Total Carbs | 29.66g | 10% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 31.98g | 64% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2.5mg | 14% | |
| Calcium | 191mg | 19% | |
| Amount Per 100 g | |||
| Calories | 113.25 Kcal (474 kJ) | ||
| Calories from fat | 46.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 30% | |
|---|---|---|---|
| Cholesterol | 21.39mg | 27% | |
| Sodium | 179.1mg | 28% | |
| Potassium | 86.45mg | 7% | |
| Total Carbs | 7.79g | 10% | |
| Sugars | 0.72g | 11% | |
| Dietary Fiber | 0.82g | 12% | |
| Protein | 8.4g | 64% | |
| Vitamin C | 2.1mg | 13% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 0.6mg | 14% | |
| Calcium | 50.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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