What's Cooking?

Creamy Leek Polenta

The buttery texture of leeks and soft texture of polenta culminate in this dish of creamy perfection.

This creamy gluten-, soy-, and nut-free dish will really set up once it's cooled. Store for a few days, cut into squares, and fry, bake, or grill to your liking.

Serves 4 to 6

What You Need
2 tablespoons vegan margarine, divided
3 large leeks (white and pale green parts only), diced
2 cups water, plus more if needed
2-1/4 cups vegetable broth
1 cup coarse cornmeal
1/2 to 3/4 cup non-dairy milk
1 teaspoon salt, as needed
Freshly ground black pepper, to taste

What You Do

1. In a 4-quart saucepan over medium heat, melt 1 tablespoon margarine. Add leeks and stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.

2. Add water and broth, cover, and bring to a boil. Slowly pour in polenta, whisking simultaneously to prevent clumps.

3. Reduce heat to medium-low, cooking until mixture is thick and creamy. With a wooden spoon, continue stirring, adding 1/2 cup non-dairy milk while cooking. Add 3/4 teaspoon salt. Add remaining 1/4 cup non-dairy milk and remaining 1/4 teaspoon salt as necessary until mixture is creamy.

4. Remove saucepan from heat and stir in remaining tablespoon of vegan margarine and season with salt and pepper. Serve Warm.

Chef's Tip: The chewy texture of mushrooms is a great foil to the polenta. Slice up some brown cremini, shittake, or porcini, sauté in olive oil and tamari, and add to the top of each serving of polenta.

Colleen Patrick-Goudreau, aka The Compassionate Cook, is a speaker, writer, chef, and creator of online multimedia program The 30-Day Vegan Challenge.

Photo: Kayla Coleman

Recipe courtesy of The 30-Day Vegan Challenge.

 Comments

More What's Cooking?

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Fresh Spring Rolls

Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »

Peach & Blackberry Parfait

Fresh fruit is paired with raspberry coulis for a sweet, light dessert.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Raw Berry Pie

Brighten up your next summer picnic with this raw berry pie.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »