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Tomato Rosemary Lamb Stew Served Over Creamy Polenta
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Medium saucepan
  • Wooden spoon

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced into rounds
  • 1 can (28 ounces) diced tomatoes
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cornmeal
  • 4 cups water
  • 2 tablespoons butter
  • 1/2 cup grated parmesan cheese

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides for about 6 minutes. Remove the lamb and set it aside.
  • Add the diced onion and sliced carrots to the same pot. Cook for 5 minutes until the onion softens. Stir in the minced garlic and cook for 1 more minute.
  • Return the lamb to the pot. Pour in the diced tomatoes and beef broth. Add the rosemary sprigs, salt, and pepper. Bring the mixture to a boil, then lower the heat and cover the pot.
  • Simmer the stew for 1 hour and 15 minutes, stirring occasionally, until the lamb becomes tender.
  • While the stew simmers, bring the water to a boil in a medium saucepan. Slowly whisk in the cornmeal. Reduce the heat to low and cook for 15 minutes, stirring often. Stir in the butter and parmesan cheese until smooth.
  • Remove the rosemary sprigs from the stew. Spoon the polenta into bowls and ladle the stew on top.

Notes

Stir the polenta frequently near the end of cooking to keep it from forming lumps, and serve the stew right after it finishes so the polenta stays creamy. If the stew thickens too much during simmering, add a splash of extra broth. Leftovers reheat well on the stovetop with a little added water to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large pot, Medium saucepan, Wooden spoon