2 1/4 cups chicken stock, see link
1 piece leek, trimmed and finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup stone-ground yellow cornmeal
2 ounces Gruyere cheese, cut into 1/4 inch dice


1. In a saucepan, combine the stock, leek, salt, and pepper. Bring the mixture to a boil. Whisk in the cornmeal, and return to a boil.

2. Lower the heats, cover, and cook gently for 4-5 minutes, stirring occasionally.

3. Add the cheese, and mix until it has melted into the mixture. Serve immediately.
Polenta makes a nice alternative to rice or potatoes. Try Jacques Pepin's with leeks and Gruyere.
Cornmeal au Gruyere
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