What's on the Grill #256: Cheesy Leeks

I have a love affair with leeks.  Hailing from the same family as onions and garlic, leeks are sweet, milder than an onion, and ever so tasty.  They are also a complete pain to fit into the produce bag at the grocery.

To prepare, leeks can be lightly sautéed, or served casserole style with with cheese, as I did with my pesto planked filets last week.  It's one of those "set it" and "forget it" sides.  Depending on what else is on the menu, this type of prep can really come in handy.

The first rule of leeks is a proper clean.  Unlike an onion, which forms into a tight bulb, leeks are made up of sheaths which hold onto dirt through their growth cycle.  A thorough wash is a necessity.

Leek cleaning and preparation goes hand in hand.  First, remove the root.

Next, remove the darker colored green leaves.

Slice the leek in half down its center.

With the leak cut in half, hold it under cold water making sure to wash away any dirt inside the sheaths.  I use my thumb to agitate the leaves and allow the water to penetrate.  Once clean, chop.

Cheesy Leeks
by Another Pint Please

2 Leeks - cleaned and chopped
2 Tbls butter
1 clove garlic, minced
1/2 cup grated parmesan reggiano cheese
 

Although this could be made on the stove and in the oven, I prefer to go "all grill".  By using a cast iron skillet, the preparation is part direct heat and part indirect heat.  Although placing a skillet directly on the grates is not always the most efficient use of energy, it works for me.

In a skillet, melt the butter over direct medium high heat.  Once melted, add in the garlic, sauté for a few minutes, then add the leek.  Stir.

Allow the leek to cook for about 15 minutes over direct heat.  Stir occasionally.  At the fifteen minute mark, move the skillet to indirect medium heat and stir in the cheese.  Depending on the size of your grill, kill some burners if necessary to create an "indirect" spot.  Lower the lid and bring the heat down to about 350 F.  

Continue to cook for about 45 minutes, again, stir occasionally.

When done, the leeks should be lightly browned.  Serve warm.

Do you have leeks on your grocery list?  What is your favorite way to prepare them?