polenta pizza with braised leeks, yogurt and sumac
By: De Tout Coeur L...
Published: Saturday, January 21, 2017 - 2:00am

Ingredients




ingredients
1 cup quick cook polenta
3 cups vegetable stock
2 medium sized leeks
2 tbsp raisins
1 tbsp chopped fresh rosemary
zest and juice of half a lemon
1 tbsp olive oil
1 tbsp butter
salt and pepper
to serve
2-3 tbsp thick yogurt
2 tsp sumac

Preparation

1 Wash the leeks well, then cut them in half widthways then slice into lengthwise strips. Gently fry in a mixture of olive oil and butter and about 1/3 cup of water. Add the chopped rosemary, raisins, zest and juice of 1/2 lemon and season with salt and pepper. Cook until the leeks are soft and the water has evaporated. 2 While the leeks are cooking bring 3 cups of vegetable stock to the boil, then sprinkle in the polenta in a steady stream, stirring all the time to avoid lumps forming. Cook the polenta for 5-7 minutes until thickened and coming away from the sides of the pan. Pour the polenta onto a non-stick/lined baking sheet and spread into a rough square shape (about 23cm). 3 Preheat the oven to 180C/gas 4. When the leeks are cooked spread them evenly over the polenta base. Bake for about 20 minutes until the polenta is crisp and golden brown on the edges. 4 Serve in slices with a few spoonfuls of thick yogurt and a sprinkling of sumac.

About

Braised leeks, gently cooked and softened with butter and olive oil, flavoured with rosemary, lemon and a few spoonfuls of raisins for a little sweetness. Served on top of a soft polenta 'pizza' base, that is finished in the oven to lightly crisp up. Serve with a spoonful or 2 of thick yogurt and a sprinkling of sumac. A comforting winter recipe that is gluten free and vegetarian too. 
recipe by: Ema at De Tout Coeur Limousin
preparation/cooking time guide: 45 minutes