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Leek and Blue Cheese Polenta

Olive Oil recipe

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Prep Information

Prep Time

15 minutes

Cook Time

30 minutes minutes


4-6 people


  • 1 teaspoon salt and freshly ground pepper to taste
  • 1/3 cup best quality blue cheese, such as Point Reyes, crumbled
  • 2 large leeks, washed, white portion sliced thin into rounds
  • 2 tablespoons Cobrancosa EVOO
  • 1 cup Polenta
  • 4 cups chicken stock or broth


  • Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes. Turn off the heat.
  • Add 1 teaspoon of salt. Gradually whisk in the cornmeal.
  • Increase heat, add four cups of chicken broth to the sautéed leeks and bring to a boil.
  • Sauté leeks in Cobrancosa for 6-9 minutes, until tender.
  • Heat 1 tablespoon of Cobrancosa over medium high heat, in a 3-4 quart sauté pan.
  • Add the second tablespoon of Cobrancosa EVOO, and the blue cheese and stir until melted.
  • Adjust seasoning and serve with pan juices from a roasted chicken (Optional).
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