Polenta With Leeks – a delicious recipe with butter, leeks, water, chicken broth, bay leaf, polenta. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash leeks well. Thinly slice white and pale green parts only.
2
In a large saucepan over medium heat, melt 2 tablespoons butter. Add leeks and stir. Cook covered about 10 minutes until leeks are softened, stirring occasionally.
3
Add water, broth and bay leaf. Bring to a boil and gradually whisk in the polenta.
4
Reduce heat to medium low and cook stirring almost constantly until thick.
5
and creamy, about 35 minutes.
6
Remove from heat and discard the bay leaf. Stir in the 1 tablespoon remaining butter and the Parmesan cheese. Season with salt and pepper.
261
kcal
Calories
10
g
Fat
40
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
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Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 teaspoons butter, 3 large leeks, 2 1/4 cups water (or more), 2 cups reduced-sodium chicken broth, and more.
Yes, Polenta With Leeks falls under the Soups & Stews 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.
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