Soft polenta with leeks
4 servings
45 minutes
Soft polenta with leeks is a delicate and cozy dish from Italian cuisine, where polenta has long been a staple for peasants. Leeks add refined sweetness to this recipe, while butter and parmesan provide richness and a velvety texture. Slow cooking transforms the polenta into a soft porridge that pairs perfectly with the aroma of broth and bay leaves. This dish is especially good on cool evenings when you want something simple yet exquisite to warm you up. Polenta with leeks can be served as a standalone dish or as a wonderful side to meat or fish, adding tenderness and Italian flair to the meal.
1
Cut off the tough dark green parts of the leek, slice the rest into thin rings, and rinse thoroughly.
- Leek: 3 stems
2
Melt 30 g of butter in a saucepan, add the leek, stir, and simmer on 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 add the polenta while stirring. Reduce the heat and cook, stirring regularly, for thirty-five minutes. The polenta should be soft like porridge, so if it gets too thick, you can add a little water.
- Butter: 45 g
- Leek: 3 stems
- Chicken broth: 500 ml
- Polenta (cornmeal): 250 g
3
Remove the pot from the heat, take out the bay leaf, and stir in the remaining butter and parmesan into the polenta. Season with salt and pepper to taste — and serve.
- Butter: 45 g
- Bay leaf: 1 piece
- Grated Parmesan cheese: 80 g
