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Polenta with Leeks and Gorgonzola (Sara Moulton) Recipe

Polenta with Leeks and Gorgonzola (Sara Moulton) Recipe

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Polenta with Leeks and Gorgonzola (Sara Moulton)

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Ingredients:

Serving

2 large white fennel bulbs
3 large yellow onions
5 tbsp fruity green olive oil
salt and pepper
2/3 cup dry red wine
2 very large leeks, white only (about 1 1/2 cups, sliced )
1 tsp butter
6 to 7 cups any low-fat vegetable broth
1 cup coarse or regular polenta ( yellow cornmeal)
3 oz gorgonzola
chopped flat-leaf parsley leaves

Directions:

Trim the fennel bulbs, wash them well, cut them in 1/2lengthwise, and then slice them about 1/4 inch thick. Peel the onions and slice them the same way.
Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper, to taste, until they are completely soft and golden brown. Stir in the wine, and continue cooking until almost all the liquid is gone, then set the pan aside.
Clean the leeks thoroughly, cut them in 1/2 lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks, stirring them often, until they are soft and beginning to color. Add a little sprinkle of saltbut not too much.
Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta. Lower the heat and simmer the polenta, stirring constantly with a wooden spoon, or at least very often, until it is thick and smooth, about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal. The polenta should be thick and smooth, but not stiff. If it is holding a shape as you stir it, gradually mix in a bit more vegetable broth.
Meanwhile, warm up the caramelized fennel and onion mixture. This too could be moistened with a bit of vegetable broth, if needed.
Ladle the polenta into warm, shallow bowls or onto warm plates, and spoon some of the fennel and onion mixture around the polenta. Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	536.92 Kcal (2248 kJ)
Calories from fat	257.4 Kcal
		% Daily Value*
Total Fat	28.6g	44%
Cholesterol	15.2mg	5%
Sodium	1758.11mg	73%
Potassium	982.54mg	21%
Total Carbs	58.23g	19%
Sugars	7.03g	28%
Dietary Fiber	7.94g	32%
Protein	11.68g	23%
Vitamin C	18.9mg	31%
Vitamin A	0.9mg	31%
Iron	4.1mg	23%
Calcium	199.7mg	20%

Amount Per 100 g
Calories	100.32 Kcal (420 kJ)
Calories from fat	48.09 Kcal
		% Daily Value*
Total Fat	5.34g	44%
Cholesterol	2.84mg	5%
Sodium	328.48mg	73%
Potassium	183.58mg	21%
Total Carbs	10.88g	19%
Sugars	1.31g	28%
Dietary Fiber	1.48g	32%
Protein	2.18g	23%
Vitamin C	3.5mg	31%
Vitamin A	0.2mg	31%
Iron	0.8mg	23%
Calcium	37.3mg	20%

* 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.

Tastes

salty
savory
bitter
sweet

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