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Cod with Rosemary Polenta and Beans

Cod with Rosemary Polenta and Beans

Ingredients

  • Three of cod
  • One teaspoon chopped fresh parsley
  • Splash of salt
  • Splash of pepper
  • One fourth cup dry polenta
  • One cup milk, 1% fat
  • One tablespoon pine nuts
  • Half teaspoon rosemary
  • Half cup cooked green beans

Directions

Period cod with basil, salty, then pepper, formerly vapor for eight notes. Cook polenta by milk, apiece set orders, and then top by pine mad and basil. Help with lime beans.