Polenta Nests

Serves 4

Ingredients:

6 cups vegetable stock

1 1/2 cups corn meal (polenta)

2 teaspoons celery seed

3 Tbsp butter

2 leeks, white part only, thinly sliced

9 oz fontina cheese, cubed

Instructions:

1. Pour vegetable stock into a large pot and bring to a boil.

2. Add polenta and celery seed and stir evenly. Reduce heat, and simmer for 20-25 minutes, stirring frequently. (You want to try and get the polenta as smooth as possible).

3. Meanwhile, melt the butter in a frying pan over medium heat, then add sliced leeks. Stir frequently and cook until leeks are soft and wilted.

4. Add the fontina and stir a few times until cheese is slightly gooey. Remove from heat.

5. Scoop the polenta onto plates in next shapes and top with leek and cheese mixture.

I made this for lunch today and just finished eating it. It was delicious, yet it had very few ingredients and was very quick and easy to make. As always, I am a fan of most things where cheese is involved, so I enjoyed this meal.