POLENTA WITH LEEKS
Now this is a recipe I don't make too often because I eat way too much of it. It is the ultimate comfort food for me and one that I become a bottomless pit with. Though it is good as a side dish with pasta and sauce or with braised meats.
Provided by Kim A. Heaphy
Categories Low Protein
Time 50m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Wash leeks well. Thinly slice white and pale green parts only.
- In a large saucepan over medium heat, melt 2 tablespoons butter. Add leeks and stir. Cook covered about 10 minutes until leeks are softened, stirring occasionally.
- Add water, broth and bay leaf. Bring to a boil and gradually whisk in the polenta.
- Reduce heat to medium low and cook stirring almost constantly until thick.
- and creamy, about 35 minutes.
- Remove from heat and discard the bay leaf. Stir in the 1 tablespoon remaining butter and the Parmesan cheese. Season with salt and pepper.
Nutrition Facts : Calories 185.2, Fat 5.8, SaturatedFat 2.9, Cholesterol 11.9, Sodium 168.2, Carbohydrate 27.8, Fiber 2.8, Sugar 2.4, Protein 7.3
BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE
Baking polenta in the oven means you don't have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it's topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees and butter a 9-by-9-inch baking dish. In a large pot, bring stock, 2 tablespoons butter and salt to a boil.
- Reduce heat to medium, then slowly add polenta, stirring constantly until slightly thickened, about 5 minutes.
- Scrape polenta into prepared dish, cover with foil, and bake for 40 minutes.
- As polenta bakes, prepare the leeks: Heat remaining 1 tablespoon butter and 3 tablespoons oil, in a large skillet over medium-high heat. Stir in leeks and a large pinch of salt, and cook until dark golden and crisped, stirring frequently, and lowering heat if they start to brown too quickly, 10 to 12 minutes. Season with salt to taste.
- Remove polenta from oven. Stir in half the Gorgonzola, then cover again with foil, and let sit for 10 minutes to melt the cheese.
- When ready to serve, taste polenta and stir in more salt, if needed (this will depend on how salty your cheese and stock are). Drizzle polenta with olive oil, and sprinkle with remaining Gorgonzola, crispy leeks, and parsley or basil.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 578 milligrams, Sugar 4 grams, TransFat 0 grams
POLENTA WITH LEEKS AND GORGONZOLA
Steps:
- Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, and then slice them about 1/4 inch thick. Peel the onions and slice them the same way.
- Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper, to taste, until they are completely soft and golden brown. Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside.
- Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, stirring them often, until they are soft and beginning to color. Add a little sprinkle of salt¿but not too much.
- Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta. Lower the heat and simmer the polenta, stirring constantly with a wooden spoon, or at least very often, until it is thick and smooth, about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal. The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth.
- Meanwhile, warm up the caramelized fennel and onion mixture. This too could be moistened with a bit of vegetable broth, if needed.
- Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta. Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.
SOFT POLENTA WITH LEEKS
Categories Side Quick & Easy Parmesan Cornmeal Leek Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
- Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.
More about "polenta with leeks recipes"
DELICIOUS AND EASY MUSHROOM POLENTA WITH LEEK …
From whatsgabycooking.com
5/5 (2)Total Time 1 hr 20 minsCategory DinnerCalories 539 per serving
- Bring the water to a boil in a medium saucepan over medium high heat. Slowly add the polenta, stir with a wooden spoon, and add 1 tsp salt. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and full cooked, about 20 minutes. Add the milk, 2 tbsp of the butter, and the Parmigiano-Reggiano cheese to the polenta and stir together over medium-low heat until just warmed through and soft enough to drop easily from a spoon, a few minutes more. Cover to keep warm.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and mushrooms and cook until they begin to brown and release their liquid, about 5 minutes. Raise the heat to medium-high and cook, stirring occasionally, until the mushrooms are crispy but still juicy, seasoning with salt and pepper toward the end of cooking. Add the shallot, garlic and thyme and cook 4 minutes more. Add the half and half and the wine. Reduce the heat to medium and cook, stirring frequently, until the liquid thickens just slightly and coats the mushrooms evenly, a few minutes more. Discard the thyme sprig and stir in the remaining 2 tablespoons of butter. Taste and season with more salt and pepper as needed.
- Transfer the mushrooms on top of the polenta and serve family style. Or spoon the polenta into bowls and top with the mushrooms and garnish with herbs.
LEEK AND GOUDA POLENTA | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 6Calories 201 per servingCategory Sides
CREAMY POLENTA WITH BRAISED LEEK & BEAN RAGU – SOPHIE ULIANO
From sophieuliano.com
POLENTA E PORRI (POLENTA WITH LEEKS) RECIPE - PCC COMMUNITY …
From pccmarkets.com
ROAST LEEKS AND HERBY CHEESE POLENTA - THE HAPPY FOODIE
From thehappyfoodie.co.uk
POLENTA WITH LEEKS, ENDIVE, PANCETTA & POACHED EGGS
From strawberryplum.com
POLENTA GALETTES WITH LEEK & SWISS CHARD | WILLIAMS …
From williams-sonoma.com
BAKED VEGETABLE POLENTA | ITALIAN RECIPES | GOODTO
From goodto.com
WHOLE LEEK WITH POLENTA — SIMPLE DWELLING
From simpledwelling.net
CREAMY VEGAN POLENTA WITH LEEKS RECIPE (DAIRY-FREE)
From godairyfree.org
A VEGETARIAN DINNER (RECIPE: LEEK & MUSHROOM BAKE …
From simplebites.net
POLENTA WITH LEEKS AND GORGONZOLA - BIGOVEN
From bigoven.com
CREAMY RICOTTA POLENTA WITH SAUTéED MUSHROOMS AND …
From cookingwithcocktailrings.com
POLENTA WITH GREEN BEANS, MUSHROOMS, PEAS, AND …
From bonappetit.com
BURNT LEEKS WITH POLENTA AND ROMESCO SAUCE — A ROWLEY LEIGH …
From ft.com
BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE
From bigoven.com
RECIPE: BRAISED BEEF CHEEK AND CREAMY POLENTA | THE PROVINCE
From theprovince.com
POLENTA RECIPE WITH LEEKS, WILTED GREENS AND MUSHROOMS
From motherearthliving.com
RECIPE: POLENTA WITH WILD MUSHROOMS | WHOLE FOODS MARKET
From wholefoodsmarket.com
CREAMY POLENTA WITH LEEK RECIPE | EAT SMARTER USA
From eatsmarter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #side-dishes #low-fat #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #low-in-something
You'll also love