Baby Leeks with Lemon Polenta
Serves 4
Growing up in the Northeast of England and living in Wales for 10 years, you get to know a lot about leeks. My father was a keen gardener and would enter his prize leeks in garden shows around the country each year. He took first place at many competitions. He always praised the quality of the soil and the fact that he fed his leeks Newcastle Brown Ale for the award-winning stature of his leeks. My mother used to add leeks to everything she could think of: soups, stews, braises, and quiche served at Sunday afternoon tea. She even fried them to go with breakfast. When I moved to Wales in 1994 and met my wife Alison, she too added leeks to everything, even pinning them to the boy’s jumpers on St. David’s Day to wear at school.
Along with tasting good, leeks are attributed with health benefits such as improving eye health by preventing cataracts, keeping skin clean and healthy, supporting cardiovascular health, lowering blood pressure, preventing anemia, and relieving inflammation. Other benefits of the mighty leek include improving bone health, supporting kidney function, managing type 2 diabetes, preventing cancer, aiding weight loss, and improving digestion.
Did you know that leeks are related to onions, chives, and shallots? Unlike its cousin the onion, leeks have stalks instead of bulbs. Leeks are quite easy to grow and are resilient. They are the perfect vegetable for the British climate as they can withstand harsh weather. Leeks are indigenous to the Mediterranean and Middle East but are now cultivated in many parts of the world.
Ingredients:
1lb of baby leeks, washed and trimmed
1 tablespoon olive oil
4 slices Prosciutto
1 lemon, zest and juice of
4 tablespoons Parmesan cheese, grated
2 tablespoons butter
1 cup polenta
2 cups vegetable stock
1 cup almond milk or cow’s milk
How to make:
Pre-heat oven to 380◦F. Place the prosciutto on a baking sheet and bake in the oven for 10 minutes, turning once. When crisp, remove from the oven and set aside.
Pour the stock and milk into a medium size saucepan, and bring to a boil on the stove.
Add the polenta in a steady stream while whisking. Keep whisking for one minute, and reduce the heat to low. Cook for five to 10 minutes, stirring frequently. Stir in the butter, Parmesan, lemon zest, and juice. Season to taste.
Heat the oil in a skillet or frying pan over medium-high heat. Add the leeks and cook for two to three minutes. Turn and cook for a further two to three minutes.
To serve, top the polenta with fried leeks, pieces of prosciutto, and some extra shaved Parmesan cheese.