Soft Polenta With Leeks Recipes

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POLENTA WITH LEEKS



Polenta With Leeks image

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

3 teaspoons butter
3 large leeks
2 1/4 cups water (or more)
2 cups reduced-sodium chicken broth
1 bay leaf
1 cup polenta
1/3 cup parmesan cheese, freshly grated

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

SOFT POLENTA



Soft Polenta image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons butter
1/2 cups minced onion
1 clove minced garlic
2 cups chicken stock
2 cups heavy cream
2 cups polenta (recommended: Anson Mills)
4 ounces mascarpone
1/4 cup grated Parmesan
4 tablespoons butter
Salt

Steps:

  • In a 4-quart saucepan, heat butter over medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add chicken stock and cream and bring to a simmer. Whisk in polenta and reduce heat to low. Cook over a low heat for 2 hours, stirring regularly.
  • Remove from heat and whisk in cheese and butter, and season with salt and serve.

SOFT POLENTA WITH LEEKS



Soft Polenta with Leeks image

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

3 tablespoons butter
3 large leeks (white and pale green parts only), thinly sliced
2 1/4 cups (or more) water
2 cups canned chicken broth
1 bay leaf
1 cup polenta*
1/3 cup freshly grated Parmesan cheese
*Sold at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook leek-cornmeal mixture for about 15 minutes rather than 35 minutes.

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.

POLENTA WITH LEEKS AND GORGONZOLA



Polenta with Leeks and Gorgonzola image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 large white fennel bulbs
3 large yellow onions
5 tablespoons fruity green olive oil
Salt and pepper
2/3 cup dry red wine
2 very large leeks, white only (about 1 1/2 cups, sliced)
1 teaspoon butter
6 to 7 cups any low-fat vegetable broth
1 cup coarse or regular polenta (yellow cornmeal)
3 ounces Gorgonzola
Chopped flat-leaf parsley leaves

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.

MUSHROOM AND LEEK POLENTA



Mushroom and Leek Polenta image

Make and share this Mushroom and Leek Polenta recipe from Food.com.

Provided by KristenErinM

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

3/4 cup cornmeal
4 cups water
1/4 parmesan cheese
1 teaspoon basil
salt and pepper
1 teaspoon rosemary
1 teaspoon thyme
3 cups sliced mushrooms
2 cups leeks
1 cup canned crushed tomatoes and green chilies
2 minced garlic cloves
3 tablespoons balsamic vinegar
1/3 cup white wine

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.

Nutrition Facts : Calories 159.8, Fat 1.2, SaturatedFat 0.2, Sodium 272.3, Carbohydrate 30.9, Fiber 3.1, Sugar 4.9, Protein 4.8

BAKED POLENTA WITH CRISPY LEEKS AND BLUE CHEESE



Baked Polenta With Crispy Leeks and Blue Cheese image

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

3 tablespoons unsalted butter, plus more for pan
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon fine sea salt, plus more as needed
1 cup polenta (coarse or regular, not instant)
3 tablespoons extra-virgin olive oil, plus more for serving
2 medium leeks, halved and sliced
4 ounces Gorgonzola dolce or other creamy blue cheese, cut into 1/2-inch pieces (about 1 cup)
Chopped parsley or basil, for garnish

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

QUICK SOFT POLENTA



Quick Soft Polenta image

It's easy to prepare this quick and delicious soft polenta side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 4

Coarse salt and ground pepper
3/4 cup yellow cornmeal or polenta (not quick-cooking)
1/4 cup finely grated cheese (Parmesan, Asiago, or sharp cheddar)
1 tablespoon butter

Steps:

  • In a large saucepan, bring 4 cups water, 1 1/2 teaspoons salt, and 1/8 teaspoon pepper to a boil over high heat. Whisking constantly, very gradually add cornmeal in a thin stream, whisking until smooth before adding more.
  • Reduce heat to medium-low; simmer, whisking often, until thickened, 10 to 15 minutes. Remove from heat; stir in cheese and butter until smooth. Serve immediately.

Nutrition Facts : Calories 142 g, Fat 4 g, Fiber 1 g, Protein 4 g

TOM VALENTI'S SOFT POLENTA



Tom Valenti's Soft Polenta image

This delicious recipe for soft polenta is from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 6

3 3/4 cups milk
1 tablespoon coarse salt
1/2 teaspoon freshly ground pepper
4 1/2 teaspoons unsalted butter
2 small cloves garlic
3/4 cup finely ground white cornmeal

Steps:

  • In a medium saucepan, combine milk, salt, pepper, butter, and garlic. Bring to a boil over high heat, reduce heat to low, and whisk in the cornmeal. The resulting mixture will look very loose.
  • Cook, stirring frequently, for 12 to 15 minutes. Reserve, or if you prefer, leave over low heat and keep warm by stirring frequently, or transfer to a double boiler set over simmering water.

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