Soft Polenta with Leeks
Creamy, comforting, and packed with flavor, this Soft Polenta with Leeks recipe is a must-try for fans of simple yet luxurious dishes. The velvety polenta, made with coarse cornmeal, is simmered to perfection and enriched with butter and Parmesan cheese for a silky, rich texture. Topping it off are caramelized leeks sautéed with garlic, delivering a slightly sweet and savory contrast that elevates this dish to gourmet status. A splash of optional broth adds depth to the leeks, while freshly chopped parsley provides a vibrant finish. Perfect as a hearty vegetarian main or side dish, this recipe is easy to prepare in under 45 minutes and ideal for cozy weeknight dinners or elegant entertaining. Pair with roasted vegetables or your favorite protein for a complete meal that everyone will love.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 3 tablespoons Butter
- 1 cup Parmesan cheese, grated
- 2 large Leeks
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Chicken or vegetable broth (optional)
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Prepare the leeks by trimming the dark green tops and roots. Slice the white and light green parts into thin rounds and rinse thoroughly under cold water to remove any dirt or grit. Set aside.
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil over medium-high heat.
Slowly whisk in the polenta in a steady stream to prevent clumping. Reduce the heat to low and simmer, stirring frequently, for 25-30 minutes, until the polenta is soft and creamy.
While the polenta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced leeks and a pinch of salt, and sauté for 8-10 minutes, stirring frequently, until they are softened and starting to caramelize.
Add the minced garlic to the leeks and cook for another 1-2 minutes until fragrant. If necessary, deglaze the skillet with 1 cup of chicken or vegetable broth, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
Once the polenta is cooked, stir in 3 tablespoons of butter and 1 cup of grated Parmesan cheese. Mix until fully incorporated and creamy.
Season the polenta with ground black pepper to taste. Adjust salt if necessary.
To serve, spoon the polenta onto plates or shallow bowls and top with the caramelized leeks. Garnish with fresh parsley.
Serve immediately and enjoy your Soft Polenta with Leeks!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.3 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 398 mg | 31% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 558 mg | 12% | |
*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.
