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LEEK AND GOUDA POLENTA
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.
July 02, 2019
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
- Melt butter with oil in a large saucepan over medium heat. Add leeks and sauté until softened, about 4 - 5 minutes.
- Add garlic and sauté for 1 minute.
- Add broth and stir to combine. Bring to a boil over medium heat.
- Reduce heat to a simmer and gradually whisk in cornmeal; cook, stirring, until liquid is absorbed and cornmeal is softened. Remove from heat.
- 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.