Leek Polenta

5.0 (1 reviews)

3 Tbsp. vegan margarine
3 large leeks, cleaned and thinly sliced
2 1/4 cups water
2 cups vegetable broth
1 bay leaf
1 cup polenta or coarse cornmeal
Salt and pepper, to taste

• Melt 2 Tbsp. of the margarine in a large saucepan over medium heat. Stir in the leeks. Cook, covered, for 10 minutes, or until softened, stirring occasionally.
• Add the water, broth, and bay leaf. Bring to a boil. Gradually whisk in the polenta.
• Reduce the heat and cook, stirring often and adding water as needed, for 30 minutes, or until thick and creamy.
• Discard the bay leaf and stir in the remaining 1 Tbsp. of margarine. Season with the salt and pepper.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind