Creamy Leek Polenta
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The buttery texture of the leeks and soft texture of the polenta culminate in creamy perfection.
2 tablespoons nondairy butter (such as Earth Balance), divided
3 large leeks (white and pale green parts only), thinly sliced and diced
Serves 4 to 6
I love the combination of mushrooms and polenta, and the chewy texture is a nice foil to the creamy polenta. Slice up some brown cremini, shitake, or porcini mushrooms, sauté them in a little olive oil with some tamari, and add to the top of each serving of polenta.