Recipes for Life

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Creamy Polenta with Leeks and Chicken

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)



Step 1. Prepare the traditional polenta recipe (do not do Step 4)
Step 2. Prepare the leeks
While the polenta is cooking, wash and cut leeks into 1/4 inch slices. Heat the oil in a pan and saute the leeks with a little salt until they are very soft and just starting to carmelize (turn a bit brown). You may need to add a bit of water and put the lid on to steam them as they cook.
Step 3. Finsish the polenta
Add the precooked chicken bits, the leeks and the optional butter and parmesan to the polenta. Add additional salt to taste. 
Note: If you have uncooked chicken bits, cook it in the oil first, then remove it. Next, add the leeks to the pan drippings from the chicken with some extra oil and proceed as above.