This recipe originally accompanied Lemon-Sage Cornish Game Hens with Tomato-Porcini Sauce.
If you can get it, use stone-ground cornmeal; it's grainier than regular cornmeal and gives the dish a slightly crackly texture.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. 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.
Step 2
Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.
