Polentawithleeks Recipes

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.

BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE

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.

SOFT POLENTA WITH LEEKS

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.

MUSHROOM AND LEEK POLENTA

Steps:

• bring water,salt and pepper, to boil. slowly add cornmeal, stirring constantly until well blended. reduce heat to medium and simmer for 10- 15 minutes, stirring frequently until thickened.
• remove from heat and add parmesan cheese and basil. mix well.
• pour into 8x4 inch loaf pan coated with cooking spray. cover and refrigerate for at least three hours until firm.
• when reached desired firmness, slice polenta into 12 slices and set aside.
• in sauce pan coated with cooking spray saute rosemary, thyme, mushrooms, leeks, and garlic for about 5 minutes. add tomatoes, vinegar, wine and sliced polenta. cover and cook 10-15 minutes. uncover and turn polenta slices. cook 5-10 minutes until sauce has thickened and polenta is warmed.