Creamy Polenta

For creamy polenta bring the soups to a boil with the finely chopped garlic clove and the thyme sprig. Add the cornmeal, bring to the boil once, stir properly and leave to infuse for 5-7 minutes at low temperature with the lid closed.

Then remove thyme sprig and garlic clove, stir in cream cheese and parmesan and season with a salt and freshly ground pepper.

The consistency of the polenta should be creamy. If the polenta is too thick, stir in some more soup.

serve Creamy Polenta with lamb or GEflügel!

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