Whole Leek with Polenta
Whole Leek with Polenta
The creamy richness of polenta pairs beautifully with the roasted leeks, vibrant spinach purée, and charred Tuscan kale.
Serves 4
Ingredients
2 leeks
2 cups spinach
1 heaping spoon of butter
½ cup cream
2 sprigs thyme
1 ½ cup polenta
4 cups water
½ cup grated parmesan
1 bunch tuscan kale
1 Tbsp oil
1 lemon
Flaky salt
Black pepper
Your favourite dried herbs (dry out your leftovers instead of letting them go mushy in the bottom of your fridge)
Method
1. Boil the water and sprinkle in the polenta, turn down to low heat and cook the polenta until it thickens, stirring constantly.
2. Mix in the cheese, season, and spread on a tray lined with baking paper.
3. Cool in the fridge, cut when firm then reheat at 220 C until golden.
4. Cut the leeks in thirds lengthways, slice the green third thinly and cook in butter with a pinch of salt until soft.
5. Add cream and thyme and simmer until the leek greens are mushy.
6. When the leeks are finished cooking add the spinach and just wilt it.
7. Puree a couple of minutes until smooth, strain and season with salt and lemon.
8. Cut the bottom two-thirds of the leeks in half lengthways, sear the cut side in a hot, oiled pan until golden brown and finish cooking with the same side down at 180 C in the oven for 30-40 minutes or until tender, serve cut side up with a generous sprinkle of flaky salt.
9. Chop the kale, heat a cast iron pan until smoking, add a splash of oil and cook the kale in batches on high heat until charred and wilted, stirring constantly.
10. Season with salt, pepper and a generous amount of fresh lemon juice.
11. Put your favorite dried herbs in a blender on high speed until powdered, and dust over the dish with a strainer.
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