Friday, May 25, 2007

Soft Polenta with Wine Lamb

This week my new experience for my mum & dad was polenta which they again had never tried before. I used this recipe from Marie Claire’s Cooking, which had parmesan, butter & mascarpone added to it to provide an irresistible, creamy & cheesy polenta. This topped with the gorgeous lamb cutlets & rich red wine & quince sauce was a match well made & they were very impressed so I’m happy to have turned them on to another exciting food staple.

Soft Polenta with Wine Lamb

4 cups hot water
1 ¼ cups polenta
sea salt & pepper
65g butter
½ cup grated parmesan cheese
½ cup mascarpone
cracked black pepper
8 lamb cutlets
½ cup red wine
½ cup beef stock
2 tablespoons quince paste

To cook polenta, place water in a heavy based saucepan over medium heat. Allow water to come to a slow simmer. Slowly pour polenta into water while whisking to combine. Reduce heat to as low as possible. Stir polenta occasionally with a wooden spoon for 40-45 minutes. Polenta is cooked when it comes away from the sides of the pan. Stir salt, pepper, butter, parmesan, mascarpone & extra pepper through polenta & keep warm.

Place a frying pan over high heat, add cutlets & cook for 2 minutes on each side or until they are cooked medium. Remove from pan & keep warm. Add wine, stock & quince paste to pan & simmer for 5 minutes or until sauce has thickened.

Serve lamb on polenta with sauce spooned over. Serves 4.

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