In a medium size pot on medium-high heat add in the olive oil and cook the onions and garlic until soft and slightly sticky. Stir in the shredded leek and thyme, pop a sheet of baking parchment of foil directly on top of the leeks and sweat them for 5 minutes until vibrant green and softened.
Stir in the polenta. Followed by the stock one-third at a time stirring constantly. Repeat until the liquid is all gone and the cornmeal is smooth.
Finish by stirring in the butter, crème fraiche and Parmesan cheese, taste then adjust according to your taste with salt and pepper. Serve immediately.
1 teaspoon of olive oil
½ small onion, finely dice
1 large clove of garlic, grated finely to a paste
1 medium leek, trimmed and shredded finely
1 teaspoon chopped thyme or rosemary leaves
180g medium ground polenta/cornmeal
700ml of vegetable stock
25g of unsalted butter
1 tablespoon crème fraiche or mascarpone
100g of shredded Parmesan cheese
Sea salt and fresh cracked pepper to taste