Polenta made this way can really serve another purpose as well. Place any leftovers in the fridge and in the morning, cut into squares and fry them to go with your eggs. Voila! You are so clever.
- 1 tbsp. olive oil
- 1 leek, white and light green parts only, thinly sliced
- 2 garlic cloves, minced
- 2 cups chicken broth (no salt added)
- pinch of salt and pepper
- 1/3 cup water
- 3/4 cup cornmeal
- 1/4 cup chopped parsley
- 1/4 cup sour cream
- 1 tsp. fresh lime zest
- 1 tbsp. lime juice
- 2 tsp. Dijon mustard
In a saucepan heat the oil over medium heat. Cook the leek and garlic, stirring occasionally until softened (about 4-5 minutes).
Add the broth, 1/3 cup water, salt and pepper. Bring to a boil then reduce the heat to medium. Gradually whisk in the cornmeal, cook by constantly stirring until it becomes thick enough to mound on a spoon. This will take 7-10 minutes.
Stir in the parsley, sour cream, lime zest and juice and mustard. This is delicious when served with pork.
Remember, you can save the leftovers for breakfast.