Instructions: In a large saucepan cook the leeks in 3oz of the butter until wilted. Add the greens and wilt down. Season.

Bring the stock to the boil, lower the heat, reduce to a simmer and slowly add the polenta, stirring with a whisk until completely blended.

When thickened, stir in the butter, parmesan, gorgonzola and greens. Season to taste.

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