It’s easy to make your own polenta with cornmeal. This Italian porridge-like side dish is made creamy and delicious with butter, leeks and shredded gouda cheese.

Yield: Serves 6.



  • ​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


  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.
Nutritional analysis per serving:

201 calories, 10 g fat, 10 g protein, 18.5 g carbohydrate, 1.9 g fibre, 451 mg sodium

Tip: Cornmeal is made by grinding dried corn kernels into a fine, medium or coarse meal. Most cornmeal sold in our grocery stores is finely ground.