Soft Polenta with Lemon, Thyme and Carrots

1. 1

   Quarter lemon and remove seeds.

2. 2

   Finely chop thyme leaves and place with lemon in medium saucepan.

3. 3

   Add carrots and water, bring to a boil and cook until reduced to 3-1/2 cups.

4. 4

   Pour in polenta in a thin stream, whisking constantly, and then cook, switching to a wooden spoon as polenta thickens, about 5 minutes.

5. 5

   Check for seasoning and serve immediately as an accompaniment to lamb shanks with artichokes and olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.