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Leeks With Softened Polenta a la Robert

Contributed by: Robert Cerello

Softened Polenta is Paired with Leeks and Cheeses for a Deliciously-Different Main Dish


  • 3 tablespoons butter
  • 3 large leeks (white and pale green parts only), thinly-sliced
  • 2 1/4 cups (or more) non-fat milk
  • 1/2 cup medium white dry wine
  • 2 cups canned chicken broth
  • 1 bay leaf
  • 1 cup polenta*
  • 1/4 tsp. sugar if needed to sweeten leeks
  • 1/3 cup freshly grated Peccorino Romano and Parmesan cheese or more to taste
  • Provolone cheese, for a final top grating, about 1/5 lb.


Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat.

Cover and cook over medium heat until leeks soften, stirring occasionally, about 10 minutes.

After five minutes, see if sugar needs to be added to adjust leeks to taste.

Add 2 1/4 cups non fat milk, broth and bay leaf. Bring to a boil. Gradually whisk in polenta.

Reduce heat to medium-low and continue cooking until mixture is thick and creamy, stirring often and thinning with water if necessary, abt. 35 mins. Remove pan from heat.

Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan and Romano cheese. Cook over low hear until cheese has softened.

Season polenta to taste with salt and pepper. Adjust seasonings once more at this time as desired.

Divide polenta among plates. Add grated provolone as a final topping.

Pair this combination with a medium dry white wine; it partners well with pork, dark meat turkey, eggs or medium fish as well as a major side dish.

Serving Size: Makes 4 Servings

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