| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Lemon |
| 1 |
bn |
Fresh thyme leaves |
| 3 |
|
Carrots, cleaned and, cut in 1/4" rounds |
| 4 |
c |
Water |
| 1 |
c |
Polenta (quick cooking) |
| 1 |
ts |
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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