Polenta with Leeks
I used to think making polenta was so complicated until I discovered how easy it actually was! With the right combinations it can be such a flavorful, nutritious, satisfying meal
The leeks really give it a rich flavor, but you can use any onion for this recipe
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First start by cutting off the bottom of the leek where the roots are and the darker tops, then separate the layers. I like to soak my leeks in a bowl of cold water to help remove any dirt for about 10 minutes. I then rinse them really well under cold water to remove any leftover dirt. Then chop. Melt butter in a large saucepan over medium heat and add the leeks. Sauté for about 6- 8 minutes or until leeks softened.
Add vegetable broth and bring to a boil. Gradually add polenta while whisking. The whisking piece is very important as it will clump! I speak from experience! Reduce heat and simmer while stirring for about 3- 5minutes. Add the milk, then salt and pepper to taste. I usually use Better Then Bouillon for my vegetable broth, that tends to have enough saltiness for my taste but others may like a little more.
Either before or after I make the polenta I will sauté some greens, usually Swiss chard as that’s one of our favorites, along with some sliced mushrooms and a clove of minced garlic. Add any other roasted veggies as well! In the picture above I have roasted some Japanese Eggplant from my garden.
Ingredients
- 2 Tbsp Butter
- 2 Leeks large (3 small), sliced
- 4 cups Vegetable broth
- 1 cup Polenta
- 3/4 cup plant based milk plain, unsweetened – 1/4-1/2 cup more if needed
Instructions
- Melt butter in a large saucepan.
- Add leeks and saute 6-8 minutes, until leeks begin to soften
- Add broth, and bring to a boil
- While whisking, add polenta and reduce heat to a simmer. Continue whisking and cook 3-5 minutes, polenta will begin to thicken
- Switch to a spoon and add milk. Stir and heat through. Salt and peeper to taste. Remove from heat and serve
- If polenta is too thick, add milk 1/4 cup at a time until desired consistency
- Serve with sauteed or roasted vegetables.
Nutrition
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