Soft Polenta with Leeks

Name: Soft Polenta with Leeks
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.

8 ingredients

12 steps

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.

Directions

1

Melt 2 tablespoons butter in heavy large saucepan over medium heat.
2

Add leeks; stir to coat.
3

Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
4

Add 2 1/4 cups water, broth and bay leaf.
5

Bring to boil.
6

Gradually whisk in polenta.
7

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.
8

Remove pan from heat.
9

Discard bay leaf.
10

Stir in remaining 1 tablespoon butter and Parmesan cheese.
11

Season polenta to taste with salt and pepper.
12

Divide polenta among plates.