Parmesan Polenta with Roasted Leeks, Fennel and Mus

Name: Parmesan Polenta with Roasted Leeks, Fennel and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leeks, white and light green parts only, cut into 1-inch lengths; 2 fennel bulbshalved lengthwise, cored and thinly sliced; 1 pound shiitake mushrooms, stemmed and thinly sliced; 6 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 4 cups chicken stock or water; 1 cup instant polenta; 1/2 cup finely grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter; 1/2 teaspoons thyme leaves, minced

Servings: persons

1
Preheat the oven to 400.
2
In a medium roasting pan, drizzle the leeks, fennel and shiitake with olive oil and season with salt and pepper.
3
Toss to coat.
4
Roast for about 50 minutes, until the vegetables are tender and browned in spots.
5
Meanwhile, in a medium saucepan, bring the chicken stock to a boil.
6
Slowly whisk in the polenta and cook over moderately low heat, whisking occasionally, until smooth, about 5 minutes.
7
Remove from the heat and stir in the Parmigiano-Reggiano, butter and thyme.
8
Season with salt and pepper.
9
Spoon the polenta into shallow bowls, top with the vegetables and serve.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 leeks, white and light green parts only, cut into 1-inch lengths, 2 fennel bulbshalved lengthwise, cored and thinly sliced, 1 pound shiitake mushrooms, stemmed and thinly sliced, 6 tablespoons extra-virgin olive oil, and more.

Yes, Parmesan Polenta with Roasted Leeks, Fennel and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan Polenta with Roasted Leeks, Fennel and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions