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Lamb and Polenta Bake

  Ground lamb 12 Ounce
  Onion 1 Medium, chopped
  Fennel bulb 1 Small, chopped
  Garlic 4 Clove (20 gm), minced
  Snipped oregano/1 teaspoon dried oregano, crushed 1 Tablespoon (Fresh)
  Coarsely ground pepper 1⁄2 Teaspoon
  Canned whole tomatoes 14 1⁄2 Ounce, undrained and cut up (1 Can, Italian Style)
  Cooked polenta 16 Ounce (1 Package)
  Crumbled feta/Garlic and herb feta cheese 1 Cup (16 tbs)
  Italian style tomato sauce 1 Cup (16 tbs)

1. In a large skillet cook lamb, onion, fennel, garlic, oregano, and pepper till lamb is browned and onion is tender; drain. Add undrained tomatoes to mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or till most liquid is evaporated, stirring occasionally.
2. Meanwhile, slice polenta about 1/2 inch thick. Press or crumble half of the slices into the bottoms of four 10- to 12-ounce greased casseroles or souffle dishes, overlapping slices as necessary.
3. Divide lamb mixture among casseroles atop polenta. Sprinkle cheese over lamb mixture, reserving 1/4 cup cheese. Firmly press or crumble remaining polenta on top. Bake in a 375° oven about 30 minutes or till heated through. Let stand 10 minutes.
4. Meanwhile, in a saucepan heat tomato sauce just till boiling. Loosen edges of casseroles and invert onto serving plates; gently remove dish. Spoon sauce around casserole. Sprinkle remaining cheese atop. If desired, garnish with cherry tomato quarters and parsley sprigs.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
45 Minutes

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Lamb And Polenta Bake Recipe