Serves 6
Ingredients
750g organic vegetable stock
2 medium leeks, chopped
200g of baby spinach (or other leafy greens)
50g sun-dried tomatoes in oil
200g yellow cornmeal
Coconut oil
Salt and pepper to taste
Preparation method
1 In a large saucepan, bring the vegetable broth to the boil.
2 Cut off the green tops of each leek and discard. Slice each leek lengthwise and rinse under cold water to remove any dirt. Slice thin and discard the roots.
3 Slice the tomatoes into thin strips.
4 Reduce the vegetable broth to simmer and stir occasionally. Pour the cornmeal in slowly and stir frequently for 10 to 15 minutes.
5 In a large sauce pan, heat the oil over medium heat and sauté the remaining ingredients. Add the leeks and sauté until brown. Add the tomatoes and add any salt and pepper to taste.
6 Once everything has sautéed in the pan, add the spinach. Cover with a large lid to steam until the spinach is wilted.
7 Continue stirring the polenta until it is smooth. Add the leeks, tomatoes and spinach to the polenta and stir well.
8 Move the mixture into a pie pan and smooth with the back of a spatula.
9 Let this sit for approximately one hour to ensure it keeps its shape. Garnish with additional tomatoes if desired.