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Polenta With Leek Gravy

herbal.chef's picture
Ingredients
  Chopped leeks 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Salami 3⁄4 Pound, cut into 6 slices
  Water 2 Cup (32 tbs)
  Ground black pepper To Taste
  Polenta 4 Cup (64 tbs)
  Salt To Taste
Directions

Saute the chopped leeks in the butter until limp.
Add the bread crumbs, mix and add the salami.
Brown lightly and add the water.
Season with salt and pepper.
Simmer, covered, forty-five minutes, adding more water if needed.
Turn the hot polenta onto a plate and cover with the leek gravy.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish

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