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1
Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, and then slice them about 1/4 inch thick.
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2
Peel the onions and slice them the same way.
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3
Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper, to taste, until they are completely soft and golden brown.
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4
Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside.
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5
Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise.
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6
Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, stirring them often, until they are soft and beginning to color.
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7
Add a little sprinkle of saltbut not too much.
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8
Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta.
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9
Lower the heat and simmer the polenta, stirring constantly with a wooden spoon, or at least very often, until it is thick and smooth, about 30 minutes.
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10
Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in.
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11
Keep stirring until the cheese is all melted into the cornmeal.
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12
The polenta should be thick and smooth, but not stiff.
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13
If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth.
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14
Meanwhile, warm up the caramelized fennel and onion mixture.
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15
This too could be moistened with a bit of vegetable broth, if needed.
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16
Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta.
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17
Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.
