creamy polenta w crispy parsley leaves recipe | Jessica Cox
See our recipe for creamy polenta w crispy parsley leaves. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More
Ingredients
- 1 cup polenta
- 3 cups quality vegetable of chicken stock
- good pinch of salt and plenty of cracked pepper
- 1 heaped tablespoon macadamia nut butter (or hulled tahini or almond butter)
- 1 tablespoon extra virgin olive oil
- handful of parsley leaves (optional)
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