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Grilled polenta with lamb chops
4 ServingsPTM70 min

Grilled polenta with lamb chops

Polenta from the grill pan with lamb chops and tomato sauce



  1. Preheat the oven to 200˚C.
  2. Slice the leaves of the rosemary and sage from the Italian spice mix. Ris the leaves of the sprigs of thyme. Grate the Parmesan cheese.
  3. Bring the water to the boil and add the polenta while stirring. Let boil gently for 5 minutes with stirring.
  4. Remove the pan from the heat and mix in the rosemary, sage, thyme, butter and Parmesan cheese.
  5. Pour the polenta into a baking dish covered with cling film and allow to cool for 30 minutes so that it can stiffen.
  6. In the meantime, finely chop the garlic and pick the leaves of the oregano sprigs from the herb mix.
  7. Put the tomato mix, garlic and oregano in an oven dish. Mix with the oil and sprinkle with (freshly ground) pepper and salt.
  8. Roast the tomatoes in the oven for about 20 minutes. Prepare the tomatoes with a fork into a coarse sauce.
  9. Carefully remove the polenta from the oven dish and divide it into 4 rectangles. Cut the rectangles diagonally. Spread the oil on both sides.
  10. In the meantime, heat the grill pan without oil or butter and grill the polenta for 5 minutes. Turn halfway. Keep warm on a plate covered with a lid.
  11. Meanwhile, lubricate the lamb chops with the oil and season with (freshly ground) pepper and salt.
  12. Gril in the same pan the chops 5 min. Halfway through. Serve with the polenta and the tomato sauce.


Sodium12% DV280mg
Fat80% DV52g
Protein46% DV23g
Carbs11% DV33g
Fiber8% DV2g

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