Leek Polenta

This is my 300th Vegan recipe and I am using a South African Polenta.
Cornmeal is made from dried crushed maize.
1/2 lb 225 gms leeks, cleaned and sliced
2 Tblsp olive oil
1 tsp salt
7 ozs 200 gms course cornmeal
1 tsp olive oil
1 Tblsp fresh parsley, chopped
Heat the oil in a frying pan and cook the leeks until just soft.
Bring 2 pts 1 Lt of water to the boil and add the salt. Trickle handfuls of the cornmeal into the boiling water stirring all the time with a whisk. If lumps form lift the pan off the heat and beat hard. When all the cornmeal is incorporated use a wooden spoon and stir over a low heat for 15 minutes. It should be thick but not stiff.
Stir in the leeks with their oil and cook for 5 minutes.
Oil a loaf tin and pour the mixture in. Cover and chill. It will keep for 3 days in the refrigerator.
To Serve:
Heat the grill. Turn the polenta out of the tin and cut into thick slices. Brush both sides with olive oil then grill on both sides until crisp.
Arrange on a hot serving plate and scatter with parsley. Serves 4 people. Serve with a salad or vegetable dish.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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