Recipe courtesy of Mario Batali
Total:
30 min
Active:
5 min
Yield:
4 servings

Ingredients

  • 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.

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