Leek and Polenta Saffron Saute
Print RecipeIngredients
- 1 package precooked and package organic polenta
- 1 lb frozen or fresh trimmed leeks
- 4 tbsp olive oil
- Big Pinch of Saffron
- 1/4 cup dry toasted sliced almonds
- 1/8 cup crumbled Manouri or Feta cheese
- 1 tbsp Hot Pepper flakes
- Freshly chopped cilantro
- Salt & Pepper
Instructions
Heat 2 tbsp of oil in a iron cast pan and add the lb of leeks. Lower the heat to medium and saute the leeks with a dash of salt and pepper until a bit charred and soft (about 12 minutes)
While the leeks cook, cut the polenta log into 1 in pieces
Add the other 2 tbsp of oil and increase the heat to high, add the polenta to the leeks and stir on high for 2-3 minutes then lower the heat to medium and add the Saffron
While the polenta is cooking, 10-15 minutes sprinkle the hot pepper flakes, and another dash of salt and pepper
Turn the heat off and sprinkle in the toasted almonds and crumbled cheese. Give it another stir.
Before serving, top it with cilantro. Additional hot pepper flakes optional for those who live dangerously
Notes
Dont skimp on the oil here, you want a nice crust on all the polenta!
This is like a little pot of gold that you can actually eat. The Saffron brings a elegant touch to the dish and partners with the cilantro to balance everything out. Theres a whole load of textures from the charred leeks, to the creamy and crusted polenta, not to mention the smooth crumbled cheese. The best part, it stays for a few days in the fridge, if there are any leftovers…
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