Recipes>Leek Recipes
Roast Leeks and Herby Cheese Polenta
by Kathy Slack from From the Veg Patch
Serves 2
Total 40min
Cook 40min
Make the most of seasonal produce with this dish of roasted leeks served on a bed of polenta flavoured with cheese and herbs.
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From silky soups to golden gratins
From the book
From the Veg Patch
Kathy Slack
From the Veg Patch
The ultimate guide to getting the most out of your veg patch
With 100 simple recipes to celebrate seasonal produce
From vibrant summer tomatoes to earthy winter beetroot
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Introduction
Tags
Ingredients
| 2 | large leeks, trimmed and washed |
|---|---|
| 8 tbsp | extra virgin olive oil |
| 2 | garlic cloves, crushed |
| 2 tsp | chopped thyme leaves |
| 2 tsp | cider vinegar |
| 4 tbsp | pine nuts |
| 400ml | whole milk |
| 50g | butter |
| 100g | quick-cook polenta |
| 4 tbsp | grated Parmesan cheese |
Method
Preheat the oven to 220°C/200°C fan/gas mark 7.
Slice the leeks in half lengthways from top to bottom. Arrange in a roasting tin, cut-side up, then drizzle over 2 tablespoons of the olive oil and sprinkle with salt. Cover the tin tightly with foil and bake for 20 minutes. Uncover and cook for a further 15 minutes, by which time the leeks will be soft and golden at the edges.
Meanwhile, mix the garlic in a bowl with the remaining oil, and the thyme, vinegar and a pinch of salt. Set aside.
Toast the pine nuts in a dry frying pan over a medium heat for 3–4 minutes, stirring regularly, until golden, then remove from the heat and set aside.
Heat the milk and butter in a large saucepan over a medium heat. Once the butter has melted, add the polenta in a steady stream and stir for 3 minutes until thickened. Remove from the heat, season liberally with salt and then stir in the grated Parmesan.
To serve, spoon the polenta onto warm plates, then pile the roast leeks on top, drizzle over the dressing and finish with a scattering of toasted pine nuts.
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Ingredients
Method
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