Polenta with Leeks, Onions, Wine, and Cheese

Tiffany Bannworth


This creamy, decadent dinner is Italian comfort food. Right up there with traditional pastina.

Warm up a cold evening, with this dish. It will brighten both the spirit and your palate.

Buono appetito!


★★★★★ 1 vote

10 Min
40 Min



  • 3 c
    polenta, yellow or white
  • 1 qt
    broth, beef or lamb
  • 2 c
    vegetable broth
  • 1/2 stick
  • 3 Tbsp
    italian seasoning
  • 1 Tbsp
    seasoned salt
  • 1 c

  • 1
    leek, cut in pieces
  • 1
    yellow onion, sliced
  • 1
    red onion, sliced
  • 1/2 stick
  • 3 Tbsp
    olive oil, extra virgin
  • 1/2 c
    red wine
  • 1 c
    extra sharp cheddar

How to Make Polenta with Leeks, Onions, Wine, and Cheese


  1. In a large, heavy bottomed, lidded pot, place all the polenta ingredients, save the cream. Bring to a boil, then reduce to low-medium or a bubbling simmer. Cook for 30 minutes, stirring frequently.
  2. After about 15 minutes, start the sauce. Place all sauce ingredients, save the cheese, in a lidded saucepan. Cook on medium for 10 minutes.
  3. After that, add cheese, reduce heat to low. Stir until sufficiently blended. Then cover for 5 more minutes.
  4. When polenta is cooked through, add cream and turn off heat.
  5. Serve by ladling polenta on a plate and spoon on sauce.
  6. Optionally sprinkle with fresh herbs and parmesan.

Printable Recipe Card

About Polenta with Leeks, Onions, Wine, and Cheese

Course/Dish: Other Main Dishes
Regional Style: Italian

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