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.