Lamb Ragout and PolentaBy · Jan 15 2011 · Comments
- 4 cups chopped and cooked lamb
- 1 tablespoon olive oil
- 2 carrots, peeled and chopped into ¼ inch disks
- 1 celery stalk, chopped
- 1 clove minced garlic
- ½ teaspoon finely chopped rosemary
- ½ teaspoon finely chopped sage
- 2 cups chopped plum tomatoes, about 8 tomatoes
- 1 cup red wine
- ½ cup canned tomato sauce
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- 1 tablespoon butter at room temperature
- 2 tablespoons flour
- 1 cup store bought polenta mix
- ½ cup grated parmesan
- 4 tablespoons crème fraiche
Heat olive oil in a large stockpot over medium-high heat. Add carrots and celery and sauté for 10 minutes. Stir in garlic, sage and rosemary and cook for 2 minutes. Pour in the red wine and cook until it is reduced by half, about 3 minutes. Add chopped tomatoes, tomato sauce, salt, sugar and dried oregano. Bring to a boil and reduce to a simmer over low heat. Cook for an additional 5 minutes, stirring frequently. Add lamb.
In a small bowl, mix butter until a paste is formed. Whisk the paste into ragout and continue to cook until the sauce thickens, about 4 minutes.
For the polenta, follow the cooking directions on the package. Once the polenta is fully cooked, fold in parmesan and 2 tablespoons crème fraiche. Plate ¾ cup of polenta and top with a cup of the ragout. Top with a dollop of crème fraich and serve.