Polenta with Leeks
Discover comfort in every bite with this elegant yet simple Polenta with Leeks recipe, a perfect blend of rustic Italian flavors and wholesome ingredients. Creamy, buttery polenta forms the base, made silky and savory with grated Parmesan cheese, while tender, caramelized leeks cooked with garlic and fresh thyme deliver a rich, aromatic topping. This dish is a celebration of contrasting textures and earthy flavors, ideal for a cozy dinner or as a stunning vegetarian side. Ready in just 40 minutes and packed with pantry staples like cornmeal, olive oil, and fresh produce, this recipe is a versatile, comforting delight that transforms humble ingredients into a restaurant-worthy meal. Serve with a sprinkle of extra Parmesan for the ultimate finishing touch to this simple yet sophisticated classic.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Cornmeal (for polenta)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 large Leeks, trimmed and sliced (white and light green parts only)
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Black pepper
Instructions
In a medium pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt to the water.
Gradually whisk in the cornmeal to the boiling water to prevent lumps from forming. Lower the heat to a simmer and continue stirring frequently.
Cook the polenta for 20-25 minutes, stirring occasionally, until thick and creamy. If the polenta becomes too thick, add a small amount of water to achieve the desired consistency.
Once cooked, stir in the butter and grated Parmesan cheese. Remove from heat, cover, and set aside.
While the polenta is cooking, heat the olive oil in a skillet over medium heat.
Add the sliced leeks to the skillet and sauté for 5-7 minutes, stirring occasionally, until soft and slightly caramelized.
Add the minced garlic and thyme to the leeks and cook for an additional 1-2 minutes until fragrant. Season with black pepper and salt to taste.
Serve the warm polenta on plates or bowls and top with the sautéed leeks. Garnish with extra Parmesan cheese or fresh thyme if desired.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 203 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
