Traditional whole grain polenta (aka yellow corn grits) is a roughly ground corn product, processed with limewater and cooked in water or broth until thickened. It can be served hot as a creamy porridge or side dish. Or it can be cooled, sliced and fried.
This recipe adds the sweetness of sauteed leeks and richness of roast chicken to traditional polenta for a creamy, satisfying meal. If you add steamed, butternut squash cubes, it can be a complete meal in itself. It is easy to slice and take leftover for lunch.
Prep time:10 minutes
Cook time:10 minutes (plus time to make traditional polenta)
- Traditional polenta
- 2 tablespoons coconut oil
- 3 leeks
- 1 cup cubed roast chicken (or other cooked chicken)
- 2 tablespoons butter, optional
- Parmesanio Reggiano, grated, optional