Polenta e Porri (Polenta with Leeks)

Serves: 6 to 8

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These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Bring water or stock to boil. Add the salt and whisk in the polenta in a fine stream while stirring. Turn down the heat and cook the polenta, stirring frequently with a wooden spoon, for about 20 minutes or until polenta is very soft.

Melt the butter in a large frying pan over moderate heat. Add the leeks, cover and braise gently, stirring from time to time, until the leeks are soft. Add the Fontina cubes, stir a couple of times and remove from heat, keeping warm.

Spoon the polenta onto individual plates in the form of a nest. Spoon the leeks and Fontina in the centers. Sprinkle with pepper to taste and serve immediately.

Notes

*If using instant polenta: Bring 5 cups water to a boil. Add 1 1/4 teaspoons salt and whisk in 1 2/3 cups De la Estancia instant polenta (in packages or from bulk foods) in a fine stream while stirring. Turn the heat down to low and cook the polenta, stirring, for about 2 minutes or until polenta is very soft. Do this step after you cook the leeks.

Recipe by Iole Aguero, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: corn, leeks, polenta

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