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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&quot; 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)
Serves: 4

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
  1. 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.
  2. 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.
  3. 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.