Dinner

Leek and Polenta Saffron Saute

Leek and Polenta Saffron Saute

Print Recipe
Serves: 4 as main, 6-8 as side Cooking Time: 30-40 min

Ingredients

  • 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

1

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)

2

While the leeks cook, cut the polenta log into 1 in pieces

3

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

4

While the polenta is cooking, 10-15 minutes sprinkle the hot pepper flakes, and another dash of salt and pepper

5

Turn the heat off and sprinkle in the toasted almonds and crumbled cheese. Give it another stir.

6

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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