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Yields6 Servings
 2 tbsp VSOP Cobrancosa EVOO, (or any robust vsop evoo)
 2 large Leek, washed well, white portion sliced thin into rounds
 1 cup Polenta
 4 cups Chicken Stock or Broth, (or vegetable broth)
 1 tsp Salt
 Fresh Cracked Black Pepper, to taste
 1 cup Blue Cheese, (high quality) crumbled
1

Heat 1 tablespoon of the Cobrancosa EVOO over medium-high heat, in a 3-4 quart sauté pan. Sauté leeks in Cobrancosa for 6-8 minutes, until tender. Increase heat, add four cups of chicken broth to the sautéed leeks and bring to a boil. Add 1 teaspoon of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.

2

Turn off the heat. Add the second tablespoon of Cobrancosa EVOO, and the blue cheese and stir until melted. Adjust seasoning. Can be served with pan juices from the VSOP Spanish Roasted Chicken with Lemon & Olives. Serves 4-6.

Ingredients

 2 tbsp VSOP Cobrancosa EVOO, (or any robust vsop evoo)
 2 large Leek, washed well, white portion sliced thin into rounds
 1 cup Polenta
 4 cups Chicken Stock or Broth, (or vegetable broth)
 1 tsp Salt
 Fresh Cracked Black Pepper, to taste
 1 cup Blue Cheese, (high quality) crumbled

Directions

1

Heat 1 tablespoon of the Cobrancosa EVOO over medium-high heat, in a 3-4 quart sauté pan. Sauté leeks in Cobrancosa for 6-8 minutes, until tender. Increase heat, add four cups of chicken broth to the sautéed leeks and bring to a boil. Add 1 teaspoon of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 20 minutes.

2

Turn off the heat. Add the second tablespoon of Cobrancosa EVOO, and the blue cheese and stir until melted. Adjust seasoning. Can be served with pan juices from the VSOP Spanish Roasted Chicken with Lemon & Olives. Serves 4-6.

Leek & Blue Cheese Polenta