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SOFT
POLENTA WITH WINE LAMB
4
cups hot water
1 1/4 cups polenta
Sea salt and pepper
65 g butter
1/2 cup grated parmesan cheese
1/2 cup mascarpone
Cracked black pepper
8 lamb cutlets
1/2 cup red wine
1/2 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 and
extra pepper through polenta and keep it
warm.
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Place
in a frypan over high heat, add cutlets and cook
for 2 minutes on each side or until they are cooked
medium. Remove cutlets from pan and keep them
warm. Add wine, stock and quince paste to pan
and simmer for 5 minutes or until sauce has thickened.
To
serve, place polenta on serving plates, top with
lamb and spoon over sauce.
Serves
4.
[The
New Cook, Donna Hay]
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