Recipe for Creamy Herbed Polenta with Roasted Pepper 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 sm Onion - finely chopped
1 x Fat clove garlic - crushed
600 ml Milk, (1pint)
300 ml Single cream, (1/2pint)
5 tbl Chopped fresh herbs, (to include thyme, sage, chives, and a little rosemary)
3 tbl Freshly chopped flat parsley
175 gm Quick cook polenta, (6oz)
1 tsp Salt and freshly ground black pepper
Instructions:
Instructions: Pour milk and cream into a large pan. Add the onion and garlic and bring to the boil. Cook until the onion is soft.

Add herbs except the parsley.

Pour polenta into a pan in a steady stream, stirring occasionaly.

Beat well until smooth. Cook over a low heat for 5 minutes, stirring constantly. Season to taste.

Beat in the grated parmesan and chopped parsley.

Serve topped with the roasted peppers.

Take some of the oil from the peppers and add a splash of balsamic vinegar. Season and use as a dressing to drizzle around the polenta.

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