Polenta with leeks and cheese is one my winter comfort food. Polenta is the oldest foods with a strong tradition in northern Italy. Its goodness consists in the quality of the flour and, of course, also in the high quality of the ingredients used to dress it. Usually, the cheeses are the ideal match. Polenta with cheese is one of my beloved foods, especially when I spend a few days in the beautiful mountains of Valle D’Aosta. There, in front of a fireplace, I always find the ideal atmosphere to enjoy a dish as simple and delicious as this one. This is the perfect dish to serve for an informal brunch on a chilly day. Simple high-quality ingredients make the recipe ideal.
400 g (14 oz) pre-cooked polenta
2 leeks, cut into rounds
100 ml (31/2 fl oz) warm water
pinch of sea salt
150 g (51/2 oz) Fontina cheese, cut into cubes
50 g (13/4 oz) Parmigiano, grated
extra virgin olive oil, to taste
- Boil 1,5 litres (52 fl oz) of salted water over medium heat.
- Add the polenta and stir to avoid the formation of lumps. Cook for about 8–10 minutes, or according to the directions on the packaging (traditional polenta has a very long cooking time. About 50 minutes).
- Sauté the leeks with some olive oil in a pan over medium heat. Add the water and salt and cook, lid on, for about 10 minutes.
- Add the Fontina and Parmigiano to the hot polenta and mix until they have melted. Add the leeks and serve warm with a drizzle of olive oil.
From A Modern Italian table