2 tablespoons vegan margarine, divided
3 large leeks (white and pale green parts only), diced
2 cups water, plus more if needed
2-1/4 cups vegetable broth
1 cup coarse cornmeal
1/2 to 3/4 cup non-dairy milk
1 teaspoon salt, as needed
Freshly ground black pepper, to taste
1. In a 4-quart saucepan over medium heat, melt 1 tablespoon margarine. Add leeks and stir to coat. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
2. Add water and broth, cover, and bring to a boil. Slowly pour in polenta, whisking simultaneously to prevent clumps.
3. Reduce heat to medium-low, cooking until mixture is thick and creamy. With a wooden spoon, continue stirring, adding 1/2 cup non-dairy milk while cooking. Add 3/4 teaspoon salt. Add remaining 1/4 cup non-dairy milk and remaining 1/4 teaspoon salt as necessary until mixture is creamy.
4. Remove saucepan from heat and stir in remaining tablespoon of vegan margarine and season with salt and pepper. Serve Warm.