Creamy Polenta with Leeks

Main Dishes | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy polenta with leeks

Ingredients

Butter - 1.6 oz
Leek - 3 stalks
Chicken Broth - 17 fl oz
Bay leaf - 1 piece
Polenta - 8.8 oz
Grated Pecorino Pepato Cheese - 2.8 oz

Step by Step guide

Step 1

Trim off the tough dark green parts of the leek, slice the rest into thin rings, and rinse thoroughly.

Step 2

Melt 30 g of butter in a saucepan, add the leeks, stir, and sauté over low heat for about ten minutes until soft. Then pour in half a liter of water and the same amount of broth. Bring to a boil and gradually whisk in the polenta, stirring continuously. Reduce the heat and cook, stirring regularly, for thirty-five minutes. The polenta should be soft and creamy; if it becomes too thick, you can gradually add more water.

Step 3

Remove the pot from the heat, discard the bay leaf, and stir in the remaining butter and Parmesan cheese into the polenta. Season with salt and pepper to taste — and serve.