in Italy

Lemon polenta

updated

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Ingredients for 4 servings:

  • 200 g polenta
  • 300 ml milk
  • 500 ml vegetable stock
  • 50 g butter
  • 1 lemon(s), untreated, the juice of half the fruit and the whole zest)
  • 1 tbsp thyme, picked leaves
  • ½ tsp coriander
  • salt and pepper

Instructions

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

Bring the milk and vegetable stock to a boil, add the polenta, stir well, and bring to a boil. Remove the pan from the heat and let the polenta swell for about 30 minutes (or according to the package instructions). Stir in the butter, thyme, coriander, lemon juice, and the finely chopped zest, and season with salt and pepper. Tastes great with pan-fried dishes.

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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.

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