How
many it serves: 2-4
Preparation time:15 Mins
Category : Meals in minutes
Type: Chicken
Ingredients
- 5g/2oz butter
- 4 leeks, chopped
- 4 garlic cloves, chopped
- 1 chilli, finely chopped
- 1 tsp soft thyme leaves
- 1.2 litres/2 pints vegetable stock
- 200g/7oz quick-cook polenta
- 140g/5oz parmesan, grated
- 125ml/4fl oz double cream
- salt and freshly ground black pepper
- To serve
- 2-4 chicken legs, grilled
Recipe Steps
- Melt the butter in a non-stick saucepan
- Sweat the leeks, garlic, chilli and thyme leaves over a medium heat until the vegetables have softened (about 12 minutes). Reserve.
- Bring the vegetable stock to the boil, reduce the heat and simmer
- Slowly add the polenta to the stock and stir constantly with a wooden spoon until thick.
- Add the reserved leek mixture and stir to combine
- Fold in the parmesan and double cream.
- Season to taste
- Serve with a piece of grilled chicken
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