Green polenta - mediterranean
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Greens; (kale, spinach, |
| ; rocket, flat leaf | ||
| ; parsley) | ||
| 3 | Leeks; washed and finely | |
| ; 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 |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.