John Myers
Polenta with Thyme and Cheese …
The perfect polenta with thyme and cheese … recipe with a picture and simple step-by-step instructions.
- 400 ml Vegetable broth
- 75 g Polenta semolina
- 2 Branches Lemon Thyme
- 2 Branches Fresh thyme
- 1 small Organic lemon
- 30 g Soft butter
- 100 g Diced feta
- Salt, pepper, nutmeg
- Wash the lemon with hot water, dry it and tear off a few zest (for garnish), then rub the zest of the lemon – the juice can be used for other purposes. Pluck all the thyme leaves from the stems and finely chop them with a large knife. Cut the feta into small cubes.
- Heat the vegetable stock in a saucepan to boiling point, pour in the polenta semolina while stirring and bring everything to a boil with a whisk, stirring constantly, and simmer gently for about 4 minutes.
- Turn off the stove and cover the polenta with a lid and let it simmer for another 10 minutes.
- Then stir the grated lemon zest with the chopped herbs, butter and feta into the polenta, season with pepper, salt and freshly grated nutmeg. Garnish with the lemon zest and a few thyme tips.
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