Polenta with Leeks

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

Jump to Recipe

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.

Polenta with Leeks

No ratings yet
Print Pin
Course: Main Course
Keyword: Leeks, Polenta
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 191kcal
Author: hungrydanekitchen


  • 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


  • 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.


Calories: 191kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 957mg | Potassium: 145mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1327IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

About Post Author