Directions:
- Wash leeks well. Thinly slice white and pale green parts only.
- In a large saucepan over medium heat, melt 2 tablespoons butter. Add leeks and stir. Cook covered about 10 minutes until leeks are softened, stirring occasionally.
- Add water, broth and bay leaf. Bring to a boil and gradually whisk in the polenta.
- Reduce heat to medium low and cook stirring almost constantly until thick.
- And creamy, about 35 minutes.
- Remove from heat and discard the bay leaf. Stir in the 1 tablespoon remaining butter and the Parmesan cheese. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.16 Kcal (666 kJ) | ||
| Calories from fat | 42.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Cholesterol | 11.91mg | 4% | |
| Sodium | 371.3mg | 15% | |
| Potassium | 218.04mg | 5% | |
| Total Carbs | 22.9g | 8% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.1mg | 6% | |
| Calcium | 147.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 50.88 Kcal (213 kJ) | ||
| Calories from fat | 13.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 7% | |
|---|---|---|---|
| Cholesterol | 3.81mg | 4% | |
| Sodium | 118.69mg | 15% | |
| Potassium | 69.7mg | 5% | |
| Total Carbs | 7.32g | 8% | |
| Sugars | 0.7g | 9% | |
| Dietary Fiber | 0.8g | 10% | |
| Protein | 1.91g | 12% | |
| Vitamin C | 2.1mg | 11% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 0.4mg | 6% | |
| Calcium | 47.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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