Polenta with leek and spinach leftovers and cheese fondue

 

Cold winter is here and it’s the perfect time for polenta, to be served along with stewed leeks and spinachs and a tasty cheese fondue. For the vegetable stew, keep the usualy discarded parts of leeks and spinachs (green parts, stalks); as for the fondue, this might a good occasion for using those old morsels of cheese that have been lying in your refrigerator for far too long.

Ingredients (serves 4)

the green parts of 3 leeks

the stalks of 1kg spinachs

4 tbsp butter

1 tbsp extra-virgin olive oil

half glass hot stock or 1 glass water plus 1 tsp stock powder

For the polenta

1,5 liters water

400g cornflour

1 tbsp kitchen salt

1 tsp extra-virgin olive oil

Preparation

Bring 1,5 liters of water (with oil and salt) to the boil. Gradually add the cornflour, stirring all the time (you might use some help, here…) until all of the flour is blended in the water. Let the polenta cook for about 40  minutes, stirring every 5 minutes or so (or have someone do it for you, so that you can concentrate on the vegetable stew).

Wash the leek and spinach leftovers thoroughly and julienne them. Melt 1 tbsp butter and 1 tbsp oil in a pan, add the vegetables and wither them on low heat, then add the white wine and let it vaporize over a fast heat. Once the wine has evaporated, add the stock and let the vegetables stew for about 15 minutes.

Dice the cheese and put it in a small pan along with the leftover butter, let it melt on low heat. For a creamier fondue, add some milk and a teaspoon of flour. Once the polenta is ready, lay it on a chopping board and serve it hot along with the vegetable stew and the fondue.

Lisa