roasted leeks with polenta and pork tenderloin

it is "something roasted" week at food network's "sensational sides mixed with spring produce fest".  i decided to share one of my favorite early spring dishes...roasted leeks with creamy polenta.  have you ever roasted leeks?  if not, do so immediately.  roasting sweetens the leeks to a caramelized deliciousness.  i confess that i always have to make more than i need because i eat half of them straight off the roasting pan.   

i pair the leeks with creamy polenta and my roasted pork tenderloin with fresh figs & balsamic reduction. since it is spring (not fig season) i use dried figs.  later in the year, apricots, peaches or plums are perfect. 

this is an impressive dish for company...no one needs to know that it is really easy.  the leeks and polenta can be served with roast chicken or beef...paired with a salad, makes a nice light dinner.  i sometimes add a poached egg and brunch is served.   just remember to double up on the leek quantity...you will be amazed at how many you will pop in your mouth before the meal is ready!

roasted leeks with creamy polenta
(serves 4)
8 leeks, sliced into medallions 1 inch in diameter. (cut up to the beginning of the dark green leaves.  ensure you rinse your leeks really well)
extra virgin olive oil
coarse sea salt
freshly cracked black pepper

4 cups vegetable broth
pinch sea salt
1 cup polenta
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/3 cup shredded parmigiano reggiano cheese
extra virgin olive oil for drizzling
good quality aged balsamic vinegar for drizzling

1 recipe roasted pork tenderloin with fresh figs & balsamic reduction

preheat oven to 400 degrees.  line a large rimmed baking sheet with parchment paper.  scatter leeks over pan and drizzle with olive oil (about 1/4 cup total).  sprinkle with sea salt and pepper.  roast in oven for 45-60 minutes (depends on size of leeks) until leeks are soft and beginning to caramelize.  set aside.

while leeks are roasting, prepare polenta:  add broth and salt to medium sized sauce pan.  bring to a boil and gradually add polenta.  reduce heat to medium low and cook, stirring frequently, for 25 miutes.  stir in butter, olive oil and cheese.  cook for another 2 minutes and remove from heat.

to serve, slice pork into 1 1/2 inch circles.  mound 1/2-1 cup polenta into the center of each serving plate. add a few slices of pork and top with leeks equally divided over each serving. drizzle with olive oil and balsamic and serve immediately. 

it is "something roasted" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
 

Jeanette's Healthy Living: Roasted Cauliflower, Carrots and Chickpeas With Halloumi Cheese
Dishin & Dishes: Roasted Asparagus and Avocado Toast Cooking With Elise: Roasted Strawberries and a Mixed Green Salad
The Cultural Dish: Roasted Sweet Potatoes: Two Variations
Weelicious: Roast Chicken With Caramelized Lemons, Cherry Tomatoes and Olives
Napa Farmhouse 1885: Roasted Leeks With Polenta and Pork Tenderloin
Red or Green?: Spicy Roasted Radishes and Asparagus With Balsamic Vinegar
Virtually Homemade: Grilled Rosemary Garlic Potatoes
The Sensitive Epicure: Roasted Fingerling Potatoes and Asparagus With Rosemary
Feed Me Phoebe: Artichokes With White Wine and Thyme
Devour: Oven Roasted Vegetable Recipes
FN Dish: An Ode to the Oven, Roasted Side Dish Recipes

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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