Servings:
4
INGREDIENTS
- - 270 g of corn flour
- - 100 g of soft cheese
- - 8 leeks
- - 2 tablespoons lemon juice
- - 1 tablespoon of honey
- - 3 sprigs of rosemary
- - 1 teaspoon dried thyme
- - 1 tablespoon of butter
- - 500 ml of milk
- - 4 tablespoons of extra virgin olive oil Il Nutrimento
- - pepper
- - salt
- - Nutmeg
INSTRUCTIONS
- Preheat the oven to 200 ° C.
- Trim the leeks and cut them lengthwise into 2 or 4 parts (depending on size). Place them in a baking dish lined with baking paper.
- Mix the honey in a small bowl with the lemon juice and oil, then pour this sauce over the leeks. Add salt and pepper and sprinkle with thyme. Bake for 25-30 minutes, until they are well cooked and slightly caramelized.
- Stir in the meantime, the milk with an equal amount of water in a large enough pot and salt lightly. Bring to a boil, then pour in the corn flour stirring constantly. Lower the heat and bring to cooking without letting it get too dry ; it will be quite soft. Regarding the time, stick to those indicated on the package.
- Take away the polenta from the heat, add the butter, a generous grating of nutmeg, the Robiola cutted into small pieces and the finely chopped rosemary. Arrange in the dishes, put on it the caramellized leeks and serve immediately.
