Green polenta - mediterranean

Yield: 1 servings

Measure Ingredient
12 ounces Greens; (kale, spinach,
\N \N ; rocket, flat leaf
\N \N ; parsley)
3 \N Leeks; washed and finely
\N \N ; sliced
3 ounces Unsalted butter and 6oz extra butter
1 teaspoon Soft thyme leaves
10 ounces Polenta flour
3½ pint Chicken stock
6 ounces Grated fresh parmesan
6 ounces Ripe gorgonzola

In a large saucepan cook the leeks in 3oz of the butter until wilted. Add the greens and wilt down. Season.

Bring the stock to the boil, lower the heat, reduce to a simmer and slowly add the polenta, stirring with a whisk until completely blended.

When thickened, stir in the butter, parmesan, gorgonzola and greens. Season to taste.

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Converted by MM_Buster v2.0l.

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