1 cup polenta
4 cups chicken stock or broth
2 Tbsp Olive Gourmet Robust Ultra Premium EVOO 2 large leeks, washed, white portion sliced thin into rounds
1/3 cup best quality blue cheese, crumbled
1 tsp salt
Fresh ground pepper to taste
Heat 1 tablespoon Ultra Premium EVOO over medium high heat, in a 3-4 quart sauté pan. Sauté leeks in oil for 6-8 minutes, until tender. Increase heat, add chicken broth to the sautéed leeks and bring to a boil. Add 1 teaspoon of salt (optional).
Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. Turn off the heat. Add the second tablespoon of robust oil and the blue cheese and stir until melted. Adjust seasoning and serve.
Ideal with oven roasted chicken. Serve with pan juices. Serves 4-6.