Serves 6 / This updated Italian classic is filling enough to serve as a main dish. All your stirring will be rewarded with a creamy, flavorful polenta that instant varieties can’t match.
2 tablespoons olive oil
2 large leeks, white parts only
1/2 cup dry white wine
Salt and pepper, to taste
6 cups vegetable broth
1 cup polenta (coarse yellow corn meal)
1/4 cup minced fresh sage
1/2 cup gorgonzola or Stilton blue cheese
1/2 cup parmigiano cheese
1. Heat olive oil in a small nonstick saucepan. Add leeks, thinly sliced, and cook on medium heat until soft and golden, 7-10 minutes. Stir in the wine and continue cooking until most of the wine has simmered away, about 15 minutes. Add salt and pepper to taste and set aside.
2. In a medium-large saucepan, heat the broth to boiling. Whisk in polenta; lower heat to simmer and stir consistently until polenta has thickened, about 30 minutes. Stir in the minced sage and the parmigiano cheese.
3. Spoon the polenta into bowls. Top with leek mixture and sprinkle with gorgonzola.
Nutrition Facts Per Serving:
Calories: 250 calories
% fat calories: 41
Fat: 12g
Saturated Fat: 5g
Cholesterol: 21mg
Carbohydrate: 30g
Protein: 8g
