Try this Soft Polenta with Lemon, Thyme and Carrots recipe, or contribute your own.
Suggest a better descriptionQuarter 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. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #394 by "suechef@sover.net"
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Serving Size: 1 Serving (588g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 37 | ||
Calories from Fat: 5 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.1mg | 1 % | |
Potassium 236.9mg | 6 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 8.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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