Polenta with leek

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In a partnership with

@delirec

By

@chefcamilacassilha

View in original language

(Português)

15 min(s)

1 servings

Ingredients

• Homemade chicken stock | 1 l
• Medium cornmeal | 200 g
• Chopped Leek | 1 cup
• Chopped Onion | 1/3 cup
• Sea Salt |  to taste
• Olive oil | 1 tablespoon

Recipe

1. In a container mix some of the broth with the cornmeal until it is very moist and uniform. Reserve.
2. In a pan heat the oil and sauté the onion and leek.
3. Add the chicken broth and salt. When it starts to boil add the cornmeal little by little stirring constantly.
4. Cook the polenta over low heat, stirring constantly to avoid lumps.
5. When it is in the texture you like, turn off the heat and transfer to the serving container.

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