lamb and polenta

There seem to be two ways to incorporate polenta in a dish.  You can either purchase it premade in the tube or make it from scratch like couscous/rice/etc.  Dan has tried a few times to make the polenta from scratch and it hasn’t succeeded until now.
 lamb and polenta-0011
He was so proud when he got it done right, I only wish that I took better pictures.  I was in a rush to eat dinner since it looked so good!  I guess Dan will have to make this recipe again!  I do have to admit that I have a love/hate relationship with cooked tomatoes, I tasted them but didn’t love the texture.  That’s not to say they weren’t good, Dan really liked them.

Lamb with polenta 

1 tsp olive oil
8 lamb shoulder chops
2 cloves garlic, sliced
28 oz can diced tomatoes
1/2 cup white wine
1 Tbsp rosemary
3/4 cup instant polenta
1 Tbsp butter
Preheat oven to 400.

Heat an ovenproof skillet with 1 t olive oil over medium-high heat. Sprinkle the lamb with 1/2 t salt, 1/4 t pepper and cook for 2-3 minutes on each side.

Add the garlic to the drippings from the lamb and cook for about 30 seconds.  Add the tomatoes, wine rosemary and 1/4 t salt and pepper and bring to a boil.  Reduce the heat and simmer for 2-3 minutes.
Add the lamb into the tomato mixture and place it in the oven for 10-12 minutes.

In a saucepan bring 3 c of water to a boil and gently add in the polenta.  Cook by stirring constantly  for 3-4 minutes.  Stir in the butter, 1/2 t salt and 1/8 t pepper.

Nutritionals (Serves 4): cals: 385, Fat: 13, Carbs: 28, Fiber: 3, Protein: 32.