Grilled polenta with lamb chops

Name: grilled polenta with lamb chops
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 20 g chilled Italian spice mix; 100 g Parmigiano Reggiano broken; 700 ml tap water; 150 g polenta corngris; 100 g unsalted butter or margarine; 3 toe garlic; 360 g sweet vegetable tomato mix; 6 el traditional olive oil; 230 g lamb chop

Polenta from the grill pan with lamb chops and tomato sauce

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 grill pan

Directions

Preheat the oven to 200˚C.
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.
Bring the water to the boil and add the polenta while stirring. Let boil gently for 5 minutes with stirring.
Remove the pan from the heat and mix in the rosemary, sage, thyme, butter and Parmesan cheese.
Pour the polenta into a baking dish covered with cling film and allow to cool for 30 minutes so that it can stiffen.
In the meantime, finely chop the garlic and pick the leaves of the oregano sprigs from the herb mix.
Put the tomato mix, garlic and oregano in an oven dish. Mix with the oil and sprinkle with (freshly ground) pepper and salt.
Roast the tomatoes in the oven for about 20 minutes. Prepare the tomatoes with a fork into a coarse sauce.
Carefully remove the polenta from the oven dish and divide it into 4 rectangles. Cut the rectangles diagonally. Spread the oil on both sides.
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.
Meanwhile, lubricate the lamb chops with the oil and season with (freshly ground) pepper and salt.
Gril in the same pan the chops 5 min. Halfway through. Serve with the polenta and the tomato sauce.

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Nutrition

690Calories

Sodium12% DV280mg

Fat80% DV52g

Protein46% DV23g

Carbs11% DV33g

Fiber8% DV2g

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