the soft olive oil braised carrots with creamy polenta will be a melt-in-your-mouth & hearty Monday breakfast.
(serves 4 & takes 35 minutes)
4 cups water
1 cup dry polenta
pinch of salt
1 cup grated parmesan
4 medium carrots, peeled & cut into ½” slices
6 tbsp olive oil (this is the best)
1 garlic clove, minced
zest of half a lemon
1. bring water to a boil in a pot. add polenta & whisk while pouring until polenta comes together. add salt, reduce heat to medium-low, & cook 30 minutes, whisking occasionally. remove from heat & add parmesan cheese.
2. meanwhile, in a pan over medium heat, add 2 tbsp olive oil & cook carrots 5 minutes. stir in garlic & cook 1 minute. pour ¼” water into pan. cover pan, reduce heat to low, & cook 10 minutes. drain carrots, turn off heat, & add in the remaining 4 tbsp olive oil & lemon zest.
3. divide polenta into 4 bowls. top with carrots & sprinkle with parsley.