Ingredients:
3 teaspoons butter
3 large leeks, white and pale green parts only,thinly sliced
2 1/4 cups water ( or more)
2 cups reduced-sodium chicken broth
1 bay leaves
1 cup polenta
1/3 cup freshly grated parmesan cheese
Directions:
In a large heavy saucepan, melt 2 tablespoons butter over medium heat.
Add leeks, stir to coat and cook covered about 10 minutes until leeks are softened, stirring now and then.
add water, broth and bay leaf.
Bring to a boil and gradually whisk in the polenta.
Reduce heat to medium low and cook stirring frequently until thick and creamy, about 35 minutes.
Thin with more water as needed.
Remove from heat and discard the bay leaf.
Stir in the 1 tablespoon remaining butter and the Parmesan cheese.
Season.
Servings: 4
Time preparation: 5 min.
Time total: 50 min.