- 600 g leeks
- 120 g Brussels sprouts
- 2 T olive oil
- 200 g butter
- 150 g Parmesan
- 2 cloves garlic, crushed
- 1 t flour
- 1 cup cream
- Sea salt and freshly ground black pepper, to taste
- 2½ cups milk
- 250 g instant polenta
- Woolworths chilli oil, for serving
Preheat the oven to 180°C. Place the leeks and Brussels sprouts onto a baking tray, drizzle with the olive oil and dot with 50 g butter. Roast for 25 minutes. Grate over 50 g Parmesan before serving.
Melt 50 g butter, add the garlic and sauté for 1 minute. Add the flour and whisk until smooth. Slowly add the cream, whisking continually, until there are no lumps. Simmer for 10 minutes to thicken and season to taste.
Bring 1½ cups water and 1½ cups milk to a boil in a large saucepan. Add the polenta, reduce the heat slightly and simmer for 10 minutes, whisking continually, or until the polenta is cooked through. Season and add more milk if necessary to loosen the mixture. Add the remaining butter and Parmesan.
Divide the polenta between plates, top with the leeks and Brussels sprouts, garlic sauce and a drizzle of chilli oil.