Creamy Vegan Polenta with Leeks

Ingredients

• 1 cup coarse cornmeal (polenta)
• 2 tablespoons dairy-free margarine divided (such as Earth Balance)
• 0.5 cup non-dairy milk alternative (such as almond, soy, rice, hemp, or oat)
• 3 large leeks diced white green thinly sliced ( and pale parts only)
• 6 servings pepper freshly ground to taste
• 1 teaspoon salt to taste
• 2.3 cups vegetable broth 
• 2 cups water ()

Equipment

• sauce pan
• whisk
• wooden spoon

Directions

1. Melt 1 tablespoon of the margarine in a 4-quart saucepan over medium heat.
2. Add the leeks, and stir to coat.Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
3. Add the water and broth, cover, and bring to a boil.Slowly pour in the polenta, while whisking simultaneously.
4. Whisking is essential, or the cornmeal will clump up.Reduce the heat to medium-low, and cook until the mixture is thick and creamy.At this point, you’ll want to switch to a wooden spoon, stirring often.As it begins to thicken, add some of the milk alternative, stir, and continue cooking.
5. Add about 1/4 teaspoon salt.Continue stirring, cooking, and adding more milk alternative and salt, until you’ve got a creamy mixture and the taste is just right.
6. Remove the saucepan from the heat, and stir in the remaining tablespoon of margarine.Season with salt and pepper, to taste, and divide the polenta among plates.