Parmesan Polenta with Roasted Leeks, Fennel and Mushrooms Recipe

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

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

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.

No additional tips available.

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

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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.

Parmesan Polenta with Roasted Leeks, Fennel and Mushrooms

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