From The Bon Appétit Cookbook
3 tbsp. butter, divided
3 cups thinly sliced leeks, about 3 large
2 ¼ cups water
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)
½ cup freshly grated Parmesan cheese
Melt 2 tbsp. butter in a heavy large saucepan over medium heat. Add leeks; stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes. Add 2 ¼ cups water, broth, and bay leaf. Bring to a boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until moisture is thick and creamy, stirring often and thinning with more water if necessary, about 35 minutes.
Remove pan from heat. Discard bay leaf. Stir in remaining 1 tbsp. butter and Parmesan cheese. Season to taste with salt and pepper.