2 1/4 c chicken stock or water
1 leek, trimmed and chopped fine (1/2 c)
1/2 t salt
1/4 t freshly ground pepper
1/2 c polenta
1/2 c Gruyere cheese, cut into 1/4 inch dice
In a saucepan combine the stock, leek, salt, and pepper, and bring the mixture to a boil.
Whisk in the cornmeal and return to the boil.
Lower the heat, cover, and cook gently for 25 to 30 minutes, stirring occasionally.
Add the cheese and mix until it has melted into the mixture. Serve immediately.
Makes 4 servings.
Lots of cheeses work in this recipe. This is my go-to recipe for how to cook polenta. You can use instant polenta for this dish - cook for 5 minutes.
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