Creamy Leek Polenta
Creamy Leek Polenta
The buttery texture of the leeks and soft texture of the polenta culminate in creamy perfection. Use your favorite So Delicious milk, either original or unsweetened for the best results.
- Melt 1 tablespoon of the nondairy butter in a 4-quart saucepan over medium heat. Add the leeks, and stir to coat. Cover and cook until the leeks soften, stirring occasionally, for about 7 to 10 minutes.
- Add the water and broth, cover, and bring to a boil. Reduce heat to medium-low, and slowly pour in the polenta, while whisking simultaneously. Whisking is essential, or the cornmeal will clump up. Cook until the mixture is thick and creamy.
- At this point, you’ll want to switch to a wooden spoon, stirring often. As it begins to thicken, add some of the So Delicious milk, stir, and continue cooking. Add about ¼ teaspoon salt.
- Continue stirring, cooking, and adding more So Delicious milk and salt, until you have a creamy mixture.
- Remove the saucepan from the heat, and stir in the remaining tablespoon of nondairy butter. Season with salt and pepper, to taste, and divide the polenta among plates.
- For Your Edification: Cutting leeks is just like cutting large scallions / green onions. Wash leeks thoroughly first! Soil may be lingering within the many layers! Cut off the root stem, and cut off the tougher green tops. What you’re left with are the more tender white parts. Slice lengthways first, then across.
- For Your Modification: One of the brilliant things about polenta is that it sets up once it starts to cool, so whatever creamy polenta you don’t finish can be poured into a serving dish and stored in the fridge overnight (or for a couple days) to set up. Then, you can cut it into squares and fry, bake, grill, or just heat it up using your favorite method. Suggestions for Serving I love the combination of mushrooms and polenta, and the chewy texture is a nice foil to the creamy polenta. Slice up some brown cremini, shitake, or porcini mushrooms, sauté them in a little olive oil with some tamari, and add to the top of each serving of polenta. Sauté some of your favorite greens (chard, kale, collards) in olive oil and garlic, and serve on top of the polenta. The color contrast is striking.
Copyright 2015. Reprinted with permission from The 30-Day Vegan Challenge: The Ultimate Guide to Eating Healthfully and Living Compassionately by Colleen Patrick-Goudreau