Friday, July 20, 2012

Polenta with Leeks

I love this recipe because it can be made ahead of time and refrigerated until ready to cook.  Using chicken broth in place of some of the water adds a nice flavor, but you will want to reduce the amount of salt.  I usually reduce it to half a teaspoon anyway, but that's because I try to reduce sodium in all dishes I make.  
You can serve this with a nice tomato sauce.  I usually just use a jar of Prego.  You can top it with the sauce and a little cheese.  Then put it under the broiler until the cheese is melted.  Yummy!
Place in a saucepan
Two and one-half cups of boiling water,
One and one-half teaspoons of salt.
Now pour in very slowly
Three-quarters cup of yellow cornmeal.
Stir to prevent lumping and cook until very thick. Add
Three-quarters cup of shredded cheddar cheese
One onion, chopped fine,
One green pepper, chopped fine,
One leek, chopped fine,
One teaspoon of paprika.
Mix thoroughly and then pour into a large bowl to cool. Form into patties and then roll in flour and brown in hot oil. Serve with tomato sauce. 

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