Finely slice the leeks, wash and drain.
Heat some butter in a saucepan and sauté the leeks in it.
Stir in polenta, sweat briefly and pour in soup and cream. Simmer on low heat for about 5 minutes.
Season to taste with salt, pepper and nutmeg. Serve in a warmed deep dish, drizzle with a little kernel oil and sprinkle with chopped parsley.
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