- 1 stalk Leek
- 1 liter Vegetable broth
- 250 grams Cornmeal (Maize meal)
- 1 Egg yolk
- 100 grams grated Parmesan
- freshly grated Nutmeg
- 4 tablespoons Butter
Trim the leeks, rinse well and cut into thin rings. In a saucepan, bring the broth to a boil and slowly sprinkle in the polenta, stirring all the while. Cook over low heat, stirring frequently until thick, about 5 minutes. Meanwhile, blanch the leeks in a pot of boiling salted water for 1-2 minutes until al dente, Drain well.
Stir the yolk into the polenta and divide it between two bowls. Fold the leeks into one bowl and the Parmesan into the other. Season both with salt and nutmeg. Melt the butter and drizzle over the polenta.
Serve with meat, fish or vegetables.