Polenta With Leeks and Gorgonzola - Ann

2 large white fennel bulbs
3 large yellow onions
5 Tbls olive oil
Salt and pepper to taste
2/3 C dry, red wine
2 very large leeks, white only (about 1 1/2 C)
1 tsp butter
6 - 7 C low salt vegetable broth
1 C course or regular polenta
3 oz Gorgonzola cheese
Chopped flat leaf parsley

Trim the fennel bulbs, wash, cut them in half lengthwise and dice them about 1/4" thick. Peel the onions and slice them the same way. Heat 3 Tbls of the oil in a large non-stick pan and cook the fennel and onion slowly, stirring often and adding salt and pepper to taste, until they are soft and golden brown. Stir in the wine and continue until it almost all simmers away then set the pan aside.

Clean the leeks thoroughly, then slice them thinly crosswise. Heat the remaining oil and butter in a mon-stick pan and sauté the leeks in it, stirring them often until they are soft and just starting to color. Add a sprinkle of salt.

Heat 6 cups of the broth in a sauce pan and whisk in the polenta. Lower the heat and simmer the polenta, stirring almost constantly with a wooden spoon until it is thick and smooth, about 30 minutes. Stir in the sautéed leeks, break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is melted into the polenta. If the polenta gets too thick, holding its shape, stir in a little of the remaining broth to thin it.

Warm up the caramalized fennel and onions, add a little broth if desired.

Serve one of two ways:
Mix The polenta mixture and the fennel and onions in a casserole and serve
or
Ladle the polenta into warm, shallow bowls or plates, and spoon some of the fennel/onion mixture around it. Scatter some fresh, flat leaf parsley across the top and serve.