Yield: 4 to 6 servings

2 Tbsp nondairy butter, divided

3 large leeks (white and pale green parts only), washed and thinly sliced

4¼ cups water (or half vegetable stock and half water)

1 cup coarse cornmeal (polenta)

¼ cup nutritional yeast flakes

1 tsp salt, added gradually to taste

Freshly ground pepper, to taste

Melt 1 tablespoon of the nondairy butter in a 4-quart saucepan over medium heat. 

Add the leeks and stir to coat. Cover and cook until the leeks soften, stirring occasionally for 7 to 10 minutes. 

Add the water and broth, cover and bring to a boil. Reduce heat to medium-low and slowly pour in the polenta while whisking simultaneously. Whisking is essential, otherwise the cornmeal will clump up. Continue stirring until the mixture is thick and creamy. 

At this point, switch from a whisk to a wooden spoon and continue to stir. Add the nutritional yeast and salt and continue to stir until it is thoroughly combined and the mixture is thick and creamy. 

Remove the saucepan from the heat and stir in the remaining tablespoon of nondairy butter. Cover, and let sit for 15 minutes before serving. 

Season with salt and pepper, to taste, and divide the polenta among plates.