Soft Polenta with Lemon, Thyme and Carrots

• 1 lemon
• 1 bunch fresh thyme leaves
• 3 carrots, cleaned and cut into 1/4-inch thick rounds
• 4 cups water
• 1 cup polenta (quick cooking, i.e. finely ground)
• 1 teaspoon salt

1. Quarter lemon and remove seeds.
2. Finely chop thyme leaves and place with lemon in medium saucepan.
3. Add carrots and water, bring to a boil and cook until reduced to 3-1/2 cups.
4. Pour in polenta in a thin stream, whisking constantly, and then cook, switching to a wooden spoon as polenta thickens, about 5 minutes.
5. Check for seasoning and serve immediately as an accompaniment to lamb shanks with artichokes and olives.

lemon, thyme, carrots, water, polenta, salt

Taken from www.foodnetwork.com/recipes/mario-batali/soft-polenta-with-lemon-thyme-and-carrots-recipe.html (may not work)