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