| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Twelve, Chefs, Of, Christmas |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Greens; (kale, spinach, |
|
|
; rocket, flat leaf |
|
|
; parsley) |
| 3 |
|
Leeks; washed and finely |
|
|
; sliced |
| 3 |
oz |
Unsalted butter and 6oz extra butter |
| 1 |
ts |
Soft thyme leaves |
| 10 |
oz |
Polenta flour |
| 3 1/2 |
pt |
Chicken stock |
| 6 |
oz |
Grated fresh parmesan |
| 6 |
oz |
Ripe gorgonzola |
INSTRUCTIONS
In a large saucepan cook the leeks in 3oz of the butter until wilted. Add
the greens and wilt down. Season.
Bring the stock to the boil, lower the heat, reduce to a simmer and slowly
add the polenta, stirring with a whisk until completely blended.
When thickened, stir in the butter, parmesan, gorgonzola and greens. Season
to taste.
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