Low carb
Polenta With Herbs
Creamy, herb-finished polenta cooked low and slow in stock and milk, enriched with butter and Parmesan.
- 55
- min
- 4
- servings
- ~360
- kcal per serving
- Difficulty:
- Easy
Plan a week with this recipeFree for 7 days, no card.
01Method
- 1
Warm the olive oil in a saucepan over medium heat. Add the garlic and red pepper flakes and cook briefly until fragrant.
- 2
Pour in the stock and milk and bring everything to a boil over high heat. While whisking constantly, stream the polenta in slowly. Add the salt, then reduce the heat to a gentle simmer and cook, stirring often, until the polenta is thick and creamy, about 30 minutes.
- 3
Take the pan off the heat and fold in the cheese, butter, and chopped herbs. Serve immediately.
Allergens
GlutenMilk
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
