Preparation:
Heat the olive oil in a skillet over moderate heat. Add the garlic, leeks,
and onion, and cook until golden, 7 to 10 minutes. Bring the broth to a
boil
in a large saucepan and add the butter. Slowly whisk in the cornmeal and
cook over moderate heat, stirring frequently, for 15 to 20 minutes, or until
very thick. Remove from the heat and stir in the onion mixture, then the
cheeses. Season with salt and pepper, if needed. Pour the hot polenta into
a greased deep dish pie pan or round casserole and smooth the top. Cover
and
chill for at least one hour. Slide a knife around the edge of the container
to loosen the polenta, and then invert it onto a buttered baking dish. Bake
for 12 to 15 minutes in a preheated 400F (200C) oven, until it is hot
through
and barely crisp around the edges. Cut into wedges and serve with your
favorite tomato sauce if desired. |
