My little girl is sick, so we remained at home, this Sunday. We had to go to the fencing competitions of my eldest daughter, but nothing :
Out there is terribly cold, but the sun shines: it is a typical, real and warm Italian sun, but unfortunately we can’t enjoy it.
Well, we faint not … try to find a little comfort in a nice lunch. Here we have an idea … it’s been so long since we tasted polenta in this house! And Polenta is… but a special one, one of those heart-warming.
Thus was born this Polenta with Leeks and Parmesan cheese: we had needed it!
INGREDIENTS (4 people)
350 gr Mais Flour (Polenta)
100 gr Leeks
EVO Oil 40 gr
Salt
Parmigiano Reggiano
4 Butter Nuts
1,5 lt Water
METHOD:
Cut the Leeks into small pieces and put in a pot with the Extra Virgin Oil. Light the fire and make them soft (you’ll need just few minutes).
Add the Water and wait it’s boiling. Now you add the salt (I think just 4 teaspoons) and the Mais Flour, very very slowly and from top to bottom.
If you have a regular Mais Flour You have to wait 4o minutes it’s cooked; but you can buy the precooked Mais Flour, it’s really good and healty in the same way. In this case you’ll need just 10 minutes to have your Polenta ready!
during this time you have to mix with a wooden spoon or other, continuously.
When Polenta is cooked, turn off the fire, add the butter and mix again.
It’s now the time of Parmigiano Reggiano.
Be generous!
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