Soft Polenta with Lemon, Thyme and Carrots

Total Time:
30 min
5 min
Inactive Prep:
25 min
4 servings


  • 1 lemon
  • 1 bunch fresh thyme leaves
  • 3 carrots, cleaned and cut into 1/4-inch thick rounds
  • 4 cups water
  • 1 cup polenta (quick cooking, i.e. finely ground)
  • 1 teaspoon salt
    • Directions

      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.