Yield: 1 servings
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.