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Tuscan Lamb on Polenta
An easy, tasty casserole which, when served atop a pile of creamy polenta, takes on an air or dining in Tuscany...
Prep: 15 mins
Cook: 1 hour 30 mins
Serves 8
Good source of iron
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Ingredients
Garnishes (optional)
Creamy parmesan polenta
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Method |
Nutrition Information Per Serving
Serving size: 392g| Energy kJ (kcal) | 1530 (365) |
| Protein (g) | 22.9 |
| Fat (g) | 18.8 |
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Saturated (g)
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10.5 |
| Carbohydrate (g) | 18.4 |
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Sugars (g)
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10.6 |
| Sodium (mg) | 447 |
| Iron (mg) | 1.9 |
| Zinc (mg) | 3.5 |
| Vitamin B12 (ug) | 2.0 |
| Vitamin D (ug) | 0.8 |
| Selenium (ug) | 4.3 |
- If you don’t have pizza paste, use plain tomato paste and add ½-1 teaspoons each of dried oregano and minced garlic.
Try this…
- Toss any leftover cooked lamb through cooked, chunky pasta and serve garnished with fresh herbs, olives and parmesan. Ideal for leftovers as it can easily be reheated in the microwave.
Variations
- Use 2-3 courgettes in place of the aubergine.
- Try beef in place of lamb.
- Add a few slices of salami to spice up the flavour.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Heat a dash of oil in a frying pan and brown the meat on all sides. Transfer to a casserole dish.
Add a little more oil to the pan and brown the aubergine, minced garlic and green or red capsicums for 3-4 minutes or until lightly browned. Stir in the pizza sauce and red wine or stock. Bring to the boil, then carefully pour over the browned meat and cover.
Bake in the preheated oven for 1½ hours until the meat is tender. Serve over a mound of polenta topped with the garnishes if wished.
Creamy parmesan polenta
Bring milk, salt and butter to the boil. Sprinkle in the instant polenta and cook, stirring over a moderate heat until thick. Before serving stir in cream and grated parmesan.