| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Import, New, Text | 1 | Servings | ||
INGREDIENTS
| 1 | Lemon | |
| 1 | Fresh thyme leaves | |
| 3 | Carrots, cleaned and cut in | |
| 1/4" rounds | ||
| 4 | c | Water |
| 1 | c | Polenta, quick cooking |
| 1 | t | Salt |
INSTRUCTIONS
Quarter lemon and remove seeds. Finely chop thyme leaves and place with lemon in medium saucepan. Add carrots and water, bring to a boil and cook until reduced to 3-1/2 cups. Pour in polenta in a thin stream, whisking constantly, and then cook, switching to a wooden spoon as polenta thickens, about 5 minutes. Check for seasoning and serve immediately as an accompaniment to lamb shanks with artichokes and olives. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #394 by "suechef@sover.net" <suechef@sover.net> on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2521.9mg
Potassium: 847.3mg
Carbohydrates: 27.3g
Fiber: 7g
Sugar: 13g
Protein: 2.5g