Modified from https://cooking.nytimes.com/recipes/1020104-baked-polenta-with-crispy-leeks-and-blue-cheese
Dissolve in a few T of water
1 tsp Better-than-bouillion no-chicken base (or vegetable base)
In shallow corningware oval casserole, place
3 c water
1 c milk
the dissolved bouillion
and mix, and then add
1 cup Pastene polenta
and mix.
Cook in a microwave for about 4 minutes; stir; cook about 4 more minutes.
Meanwhile, clean and chop
2-4 leeks
2 large shallots
in one or two large skillets, melt
3T butter
3T olive oil
over medium-high heat, and add
the leeks
cooking until they're browned; remove to a bowl with a slotted spoon. Then in the same fat, cook
the shallots
until they are browned; remove to the same bowl.
At this point, you can refrigerate the whole mess overnight, reheat in the microwave in the morning, breaking up with a spoon or spatula and adding a little water,\
Stir in
4 oz gorgonzola or other blue cheese
and let it melt; then sprinkle the
onion-leek mix
over the polenta, and serve.