👨‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

   💡 Tip: Ensure the baking dish is evenly greased to prevent sticking.
2. 2

   In a large saucepan, bring the water and salt to a boil. Gradually whisk in the cornmeal to prevent lumps.

3. 3

   Reduce heat to low, cover, and cook, stirring occasionally, for about 20-25 minutes, or until the cornmeal is tender and has thickened.

   💡 Tip: The consistency should be like a thick porridge.
4. 4

   While the cornmeal cooks, melt 2 tbsp of butter in a skillet over medium heat. Add the sliced leeks and minced garlic. Sauté until the leeks are softened and lightly golden, about 8-10 minutes.

5. 5

   Stir the sautéed leeks and garlic, 150g of the grated cheese, and 1 tbsp of butter into the cooked cornmeal. Season with pepper.

   💡 Tip: Reserve the remaining cheese and butter for the topping.
6. 6

   In a separate bowl, whisk together the eggs and the remaining 1 tbsp of butter. Gradually whisk this mixture into the cornmeal and leek mixture.

   💡 Tip: Ensure the butter is softened or melted before whisking.
7. 7

   Pour the cornmeal mixture into the prepared baking dish and spread evenly.

   💡 Tip: Use a spatula to ensure an even layer.
8. 8

   Sprinkle the remaining grated cheese over the top. Dot with small pieces of the remaining butter.

   💡 Tip: This will create a delicious golden crust.
9. 9

   Bake for 30-35 minutes, or until the top is golden brown and bubbly.

   💡 Tip: Let it rest for 5-10 minutes before serving.