Polenta with Spinach, Leeks, and Blue Cheese

This weekend we are leaving for the holidays for two weeks, so my mission this week is to use up all perishable items in the fridge. Last night that meant the rest of the spinach and a lovely bunch of leeks, along with the last of some delicious Roquefort style cheese from Vermont.

olive oil
2-3 leeks
6-8 oz. spinach, stemmed and roughly torn
Salt and pepper to taste
3 cups water
1 tsp salt
1 cup polenta or coarse corn meal
3/4 cup tomato sauce
1-2 oz. crumbled blue cheese
2-3 oz. shedded mozzarella

Heat a little olive oil in a large skillet. Add the leeks and saute until tender, about 3-4 minutes. Add the spinach, in batches if necessary, and saute until tender. Add salt and pepper to taste. Remove from heat.

While you cook the veggies, bring the water to a boil in a medium saucepan. Add the salt, then whisk in the polenta and quickly lower the heat to a simmer. Switch to a spoon and continue stirring frequently until it thickens nicely. (I always do this with the lid over the pot to prevent burns from spitting polenta.)

Oil a 10-inch ovenproof skillet or similar pan, then spread the polenta in the bottom in an even layer. Top with the tomato sauce, then spread the leek and spinach mixture over it. Sprinkle with the blue cheese, then the mozzarella. Place under the broiler for 3-4 minutes, until cheese begins to brown.

Serve hot.

Serves 3-4.