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Soft Polenta with Leeks
From Farm Where Life is Good
<p>Polenta is <span class="caps">THE</span> versatile staple. Seasoned nicely with leeks, you can eat it soft as described here; or you can spread the leftovers in a baking dish (1/2" thick) and let it cool. Cut it like brownies and store in fridge. You can fry it up for breakfast the next day!</p>Source: Adapted from Bon Appetit (Entered by Lara Rasmussen Anderson)
2 Tbsp olive oil
3 large leeks, sliced lengthwise, rinsed and sliced crosswise
2 1/4 cup water
2 cup vegetable broth
1 bay leaf
1 cup dry polenta
1/3 cup grated parmesan-flavor vegan topping (Galaxy Foods)
1 Tbsp margarine
Step by Step Instructions
- Sauté leeks in olive oil over medium heat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf.
- Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
- Remove pan from heat. Discard bay leaf. Stir in 1 tablespoon margarine and grated parmesan-flavor vegan topping. Season polenta to taste with salt and pepper. Divide polenta among plates.
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