LEEK AND GOUDA POLENTA

Ingredients

• ​1 tsp salted butter
• 1 tbsp canola oil
• 1 cup sliced leeks (white and tender light green portions only)
• 1 clove garlic, finely chopped
• 4 cups no-salt-added chicken broth
• 1 cup cornmeal
• 1 cup shredded Gouda cheese
• 1 tbsp chopped fresh basil or 1 tsp dried basil, crumbled
• 3/4 tsp freshly ground pepper
• 1/2 tsp salt

Directions

1. Melt butter with oil in a large saucepan over medium heat. Add leeks and sauté until softened, about 4 - 5 minutes.
2. Add garlic and sauté for 1 minute.
3. Add broth and stir to combine. Bring to a boil over medium heat.
4. Reduce heat to a simmer and gradually whisk in cornmeal; cook, stirring, until liquid is absorbed and cornmeal is softened. Remove from heat.
5. Add cheese, basil, pepper and salt, stirring until cheese is melted. Serve immediately.