MASCARPONE AND LEMON POLENTA

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MASCARPONE AND LEMON POLENTA

This interesting menu by Marc Shotland and Quique Sanchez will bring the whole family together this summer

INGREDIENTS

  • 750ml vegetable or chicken stock or water
  • 180g instant polenta
  • 20g butter
  • 200g mascarpone
  • finely grated zest and juice of 1 lemon
  • salt and milled black pepper

TO SERVE:

  • lemon zest
  • fresh thyme leaves

METHOD

  1. Bring the stock or water to the boil in a pan. Gradually add the polenta in a thin stream, beating constantly with a wooden spoon. Cook, while stirring, for 2–3 minutes.
  2. Remove from the heat and stir in the butter, mascarpone, lemon zest and juice. Season well with salt and pepper.
  3. Garnish with the lemon zest and thyme leaves, if desired. Serve with the chicken fillets.

This recipe serves 6 people