Cheesy Polenta with Spicy Leeks

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    This is the perfect dish to serve alongside stew, or beef bourguignon, or any saucy meat dish. It works with roast beef or chicken, chicken cacciatore, sauteed vegetables, ragu, grilled Italian sausage or even topped with a fried egg. Can you tell I think polenta is an incredibly versatile dish? 
    
    
    
    
    
    Today's recipe is cheesy and creamy, referred to as "soft" polenta. I made it with leeks sauteed in a chile-infused olive oil (see resources), vegetable stock, and Parmigiano-Reggiano cheese. The cooked cornmeal marries really well with the silky soft leeks, and the chile-infused olive oil adds a bit of heat and sweetness. A handful of freshly grated Parmigiano-Reggiano? Well, melty cheese makes everything perfect, correct? I serve this all year but springtime, when leeks are in season, is especially delicious. Enjoy!
    
    
    
    
    
    
    
    Cheesy Polenta with Spicy Leeks
    (serves 6)
  • chile-infused olive oil
    3 large leeks, sliced
    1/4 cup sherry wine vinegar
    2-3 cups vegetable stock
    2 cups water
    1 cup uncooked polenta 
    1/2 cup Parmigiano-Reggiano, grated
    sea salt
    freshly ground black pepper
    1/4 cup fresh Italian parsley, rough chop
    
    
    • Warm 3 tablespoons chile-infused olive oil in large stockpot. Stir in the leeks and one tablespoon each salt & pepper. Saute leeks over medium heat until translucent and beginning to caramelize. ( 8-10 minutes). Add vinegar, 2 cups stock and water and bring to a boil. Slowly stir in polenta and bring back to slow boil, stirring constantly. Reduce heat to medium-low and cook, frequently stirring, for 35 minutes. Add the additional stock, a 1/4 cup at a time, if polenta begins to dry out. The polenta should be thick with a puddinglike consistency.
    • Remove from heat and stir in 2 tablespoons chile oil and 1/3 cup cheese. Taste and adjust seasonings if desired. To serve, spoon into bowls and top with a drizzle of chile oil, a sprinkle of cheese and a pinch of parsley.
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        Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Something Cheesy. Do you have a favorite cheese recipe? Share in the comments section and link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 
      • The Lemon Bowl: Spelt Salad with Apples, Cheddar and Scallions
        Jeanette's Healthy Living: Loaded Mashed Cauliflower Casserole with Bacon and Caramelized Onions {Low Carb}
        Creative Culinary: Cilantro Serrano Rice
        Virtually Homemade: Stove Top Mac and Cheese with Apples and Bacon
        Napa Farmhouse 1885: Mary Lane's Pasta With Pesto Tomato Sauce
        Red or Green: Cheesy Polenta with Spicy Leeks
        The Wimpy Vegetarian: Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers
        Homemade Delish: Cheesy Zucchini and Summer Squash
        Daisy at Home: Bell Pepper Pizza
        Elephants and the Coconut Trees: Indian Cottage Cheese & Bell Pepper Quick Stir-Fry
        Weelicious: Cheesy Turkey Meatballs
        Swing Eats: Frico: Parmesan Cheese Crackers (gluten-free)
        The Mom 100: Leek, Mushroom and Goat Cheese Quiche
        FN Dish: 6 Ways to One-Up Side Dish Favorites with Cheese
      
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