The buttery texture of leeks and soft texture of cornmeal culminate in this dish of creamy perfection. This rich gluten- and nut-free polenta from cookbook author Colleen Patrick-Goudreau also sets to a beautifully firm consistency once it's cooled. It can be stored for several days, then cut into squares and fried, baked, or grilled to your liking. Top with sautéed cremini, shiitake, or porcini mushrooms to add an extra touch of earthy flavor.
1. In a 4-quart saucepan over medium heat, melt 1 tablespoon margarine. Add leeks and mix to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
2. Add water and broth, cover, and bring to a boil. Slowly pour in cornmeal, whisking continuously to prevent clumps.
3. Reduce heat to medium-low, cooking until mixture is thick and creamy. With a wooden spoon, continue stirring, adding 1/2 cup non-dairy milk while cooking. Add 3/4 teaspoon salt, then remaining 1/4 cup non-dairy milk and remaining 1/4 teaspoon salt as necessary until mixture is creamy.
4. Remove saucepan from heat and stir in remaining tablespoon of vegan margarine. Season with salt and pepper. Serve warm.
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|Serving Size: 1 Serving (467g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 23046.6mg||795 %|
|Potassium 995.8mg||26 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 32.5g|
|Protein 17.3g||25 %|
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Calories per serving: 252
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