- Prep: 10 min
- Cook Time: 45 min
- Total: 55 min
- Serving: 6
- 2 teaspoons olive oil
- 2 large leeks, white parts only, thinly sliced (about 1 cup)
- Pinch of salt or more to taste
- Black pepper to taste
- 4 to 5 cups chicken broth
- 1 cup coarse yellow corn meal
- Â¼ cup minced fresh sage leaves (or 2 tablespoons dried)
- Â½ cup Parmesan
- Â½ cup chopped pistachios
- In a small nonstick saucepan, heat olive oil over medium.
- Add leeks and cook, stirring frequently, until soft, about 8 minutes.
- Season with salt and black pepper and set aside.
- In a large saucepan, heat 4 cups chicken broth on high until it boils.
- Whisk in polenta and lower heat to simmer, stirring constantly until mixture has thickened, about 30 to 35 minutes.
- Be sure to keep an eye and spoon on it to prevent scorching.
- If it gets too thick, gradually add the remainder cup of chicken broth.
- Polenta is done when thick and smooth and pulls away from bottom of pan.
- When just cooked, add fresh sage and Parmesan, stirring to combine.
- Remove from heat and stir in leeks. Serve in bowls and sprinkle with chopped pistachios.
- You may also garnish with an extra drizzle of olive oil or small pat of butter.
- For a moister polenta, simply use more broth.