Rukmini Iyer’s quick and easy recipe for leeks with white beans, polenta and hazelnuts
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Filling, quick and about as complicated as making porridge: weeknight supper sorted

T This is such a lovely warming dish, and a total hit with the one-year-old, so you might want to consider saving a portion for any resident small children. The leeks essentially look after themselves, while the polenta takes just minutes to pull together, making this an easy and filling weeknight win.

Prep **15 min**  
Cook **30 min**  
Serves **2**

**50g blanched hazelnuts  
1 tbsp olive oil  
1 tsp butter  
4 sprigs thyme  
2 garlic cloves, peeled and grated  
200g leeks, trimmed and sliced into thin rounds  
400g tin haricot or cannellini beans, drained and rinsed  
2 heaped tbsp ricotta  
Juice of ½ lemon  
Extra-virgin olive oil  
Salt  
500ml vegetable stock  
100g quick-cook polenta  
1 tsp butter  
45g parmesan (vegetarian, if need be), finely grated  
50ml milk**

Heat the oven to 200C (180C fan)/390F/gas 6. Tip the hazelnuts on to a baking tray and toast in the oven for 10 minutes. Remove, leave to cool, then roughly chop.

Meanwhile, heat the oil, butter, thyme and garlic in a large frying pan on a medium heat, then stir in the leeks, turn down the heat to low, cover and cook, prodding occasionally with a wooden spoon, for 20 minutes.

Stir in the beans, then cover again and cook for another 10 minutes. Stir in the ricotta, add the lemon juice and extra-virgin olive oil to taste, then add salt as required.



Ten minutes before you’re ready to eat, bring the stock to a boil in a saucepan, then pour in the polenta. Whisk for three or four minutes on a medium heat until it’s nice and thick, then take off the heat and stir in the butter, parmesan and milk. Taste and adjust for salt as needed.

Spoon the polenta into warmed bowls, top with the leek, bean and ricotta mixture, scatter over the chopped hazelnuts, and serve hot.

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