Starters & Light meals

Creamy charred leeks and brussels sprouts with polenta and chilli oil

20 minutes
20 minutes
Wine/Spirit Pairing
Delaire Graff Chenin Blanc 2015

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Divide the polenta between plates, top with the leeks and Brussels sprouts, garlic sauce and a drizzle of chilli oil.

Browse more meat-free recipes here.

Browse more recipes featuring polenta here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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