Simple Braised Leeks

The Leek....I always forget about the beloved leek and it's awesomeness.  One of my favourite ways to cook them is this simple way... with a little herb, a little vino and a smattering of fresh parm.  The beauty of this recipe is that it can be made ahead as well.  Served hot or at room temperature.  Both delish.
I adapted this recipe slightly from FineCooking and tweaked it, as I do.

Simple Braised Leeks

Serves 3 (doubles easily)

2 Large Leeks or 3 medium, white and light green parts only, quartered and rinsed well under water to get sand out
1 1/2 tbsp Olive Oil
5 sprigs of Thyme
1 tbsp white wine
1 tbsp water
Salt & Pepper
Freshly grated Parmesan Cheese

Pre-heat the oven to 350F.  In a cast iron pan or baking dish, place the leeks cut side down. Press the Thyme sprigs in between the leeks. Combine the Olive Oil, wine and water and drizzle over the leeks.  Sprinkle with a little salt & pepper. Cover the dish with a piece of foil and bake for 45 min.
Remove from the oven, take off the foil and place back in for 15 more minutes to caramalize.
Once done, sprinkle with Parmesan cheese and little extra Thyme if you'd like.
Can be made ahead up to 2 days.