in Italy

Creamy polenta with lemon and arugula

updated

Spread the love

Ingredients for 2 servings:

  • 150 g corn semolina
  • 1 lemon(s), untreated
  • 100 g mascarpone
  • salt and pepper
  • 60 g arugula

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Simmer the cornmeal according to the package instructions until it forms a thick paste. Grate the lemon zest and add it to the polenta along with the mascarpone. Mix well and season with salt and pepper. Chop three-quarters of the arugula and mix into the polenta. Serve the polenta and garnish with the remaining arugula. It’s a great side dish for stir-fries.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Lamb chops with balsamic pears

Quark – coconut – muesli