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.
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
Ingredients:
1 tsp olive oil
8 lamb shoulder chops
salt
pepper
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
Instructions:
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.
