Creamy Polenta with Leeks
Creamy Polenta with Leeks is an easy vegetarian comfort food recipe made with sautéed leeks, vegetable broth, and creamy polenta. Ready in 30 minutes, it's perfect served with roasted vegetables, or sautéed mushrooms and greens.
Ingredients
- 2 tablespoons Butter
- 2 large Leeks large (3 small), sliced
- 4 cups Vegetable broth
- 1 cup Quick-cooking Polenta
- 3/4 cup plant based milk plain, unsweetened - 1/4-1/2 cup more if needed
- 2 tablespoons Parmesan cheese, plant-based or dairy optional
Instructions
- Melt butter in a large saucepan.
- Add leeks and sauté 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 pepper to taste. Remove from heat.
- Serve immediately. Enjoy!
Notes
Note: If polenta is too thick, add additional milk or broth 1/4 cup at a time until desired consistency.
Storage: Store leftover polenta in an airtight container in the refrigerator for up to 3 days. As it cools, the polenta will firm up considerably. You can either slice it and pan-fry it until golden and crisp, or reheat it on the stovetop, stirring in additional vegetable broth or milk until it reaches your desired creamy consistency.
Nutrition
Serving: 4gCalories: 215kcalCarbohydrates: 46gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 978mgPotassium: 167mgFiber: 2gSugar: 8gVitamin A: 1432IUVitamin C: 5mgCalcium: 100mgIron: 2mg
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