Lemon thyme polenta

Try this very fresh and zesty polenta side to cut through hearty meat dishes.

  • 20 mins cooking
  • Serves 6
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Lemon thyme polenta
  • 3 cup milk
  • 2 cup chicken stock
  • 2 cup polenta
  • 2 teaspoon lemon thyme leaves
  • 1 cup milk
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup finely grated parmesan


Lemon thyme polenta
  • 1
    Bring milk and chicken stock to the boil in a large saucepan. Gradually add polenta, stirring constantly. Reduce heat, stir in lemon thyme leaves; simmer, 10 minutes or until polenta thickens.
  • 2
    Stir in an extra milk, finely grated lemon rind and finely grated parmesan until cheese melts. Serve topped with strips of lemon rind, if you like.