- 3 tablespoons butter
- 3 large leeks (white and pale green parts only), thinly sliced
- 2 1/4 cups (or more) water
- 2 cups canned chicken broth
- 1 bay leaf
- 1 cup polenta
- 1/3 cup freshly grated Parmesan cheese
- Sold at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and cook leek-cornmeal mixture for about 15 minutes rather than 35 minutes.
- Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 1/4 cups water, broth and bay leaf. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
- Remove pan from heat. Discard bay leaf. Stir in remaining 1 tablespoon butter and Parmesan cheese. Season polenta to taste with salt and pepper. Divide polenta among plates.