In a large saucepan cook the leeks in 3oz of the butter until wilted. Add the greens and wilt down. Season. Bring the stock to the boil, lower the heat, reduce to a simmer and slowly add the polenta, stirring with a whisk until completely blended. When thickened, stir in the butter, parmesan, gorgonzola and greens. Season to taste.
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|Serving Size: 1 Serving (4410g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 409 (18%)|
|Amt Per Serving||% DV|
|Total Fat 45.4g||61 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 100.8mg||31 %|
|Sodium 4824.8mg||166 %|
|Potassium 3968.7mg||104 %|
|Total Carbohydrate 343.4g||101 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 331.8g|
|Protein 105.3g||150 %|
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Calories per serving: 2257
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