Tuscan lamb on polenta
Creamy parmesan polenta with lamb steaks
Serves
4 - 5
Prep Time
15 mins
Cook Time
1 hr 30 mins
An easy, tasty casserole which, when served atop a pile of creamy polenta, takes on an air or dining in Tuscany...
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ShareIngredients
500g Quality Mark lamb steaks
diced1 eggplant
cubed2 garlic cloves
finely chopped2 red capsicums
diced1/2 cup tomato paste
1 cup red wine
Or swap for beef stock
3 and 1/2 cups milk
1 tsp salt
50g butter
3/4 cup polenta
1/2 cup cream
1/2 cup Parmesan cheese
a small handful of basil leaves
1/3 cup olives
50g Parmesan cheese
shaved
Method
Preheat the oven to 160ºC.
Season the meat with salt and pepper if wished.
Heat a dash of oil in a frying pan and brown the meat on all sides.
Transfer to a casserole dish.
Add a little more oil to the pan and brown the aubergine, minced garlic and green or red capsicums for 3-4 minutes or until lightly browned.
Stir in the pizza sauce and red wine or stock.
Bring to the boil, then carefully pour over the browned meat and cover.
Bake in the preheated oven for 1½ hours until the meat is tender.
Bring milk, salt and butter to the boil.
Sprinkle in the instant polenta and cook, stirring over a moderate heat until thick.
Before serving stir in cream and grated parmesan.
Spoon polenta onto 4 warmed plates
Cover with the Tuscan lamb.
Sprinkle with olives, basil leaves and shaved Parmesan cheese.
