1 cup Polenta
4 cups Chicken stock
2 TBSP INFUSED Garlic Olive Oil
2 Leeks, washed, white portion sliced thin in to rounds
1/3 cup Blue Cheese, crumbled
To Taste Kosher Salt and Freshly Ground Black Pepper
Heat 1 tablespoon of INFUSED Garlic Olive Oil over medium high heat, in a 3-4 quart sauté pan.
Sauté leeks for 6-8 minutes, until tender. Increase heat, add four cups of chicken broth and bring to a boil.
Gradually whisk in polenta. Reduce heat and cook until the mixture thickens and the cornmeal is tender (about 20 minutes). Stirring often, about 20 minutes.
Remove from heat and stir in remaining Garlic Olive Oil and Blue cheese. Stir until melted. Adjust seasoning. Serve with pan juices Garlic & Lemon Roasted Chicken.