Lamb Chops In Broth Of Polenta (costine Di Maiale Cotte Nel Brod

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 7 tablespoons unsalted butter
• 6 boneless lamb chops
• 2 large garlic cloves, minced
• 3 leaves fresh sage
• 1 bay leaf
• 1 sprig fresh rosemary
• 1/2 cup dry wine
• 1 cup milk
• 1 cup meat broth
• 5/8 cup polenta or 5/8 cup cornmeal
• salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 300 degrees.
• 2 melt butter in a 12 inch flameproof casserole.
• 3 add chops and saute over medium-high heat, turning to brown on both sides, about 8-10 minutes.
• 4 sprinkle garlic, sage,bayleaf, and rosemary needles.
• 5 bathe lamb chops and herbs in wine and cook over medium high heat and turning until the wine has evaporated, about 10-15 minutes.
• 6 mix together milk, broth, and polenta.
• 7 after a few minutes, add polenta mixture to the pan, lifting each chop and making sure the mixture gets underneath.
• 8 stir well to incorporate the polenta mixture and the pan juices.
• 9 sprinkle salt and pepper over the top.
• 10 put entire mixture in the oven for 30-40 minutes. add more broth if needed, until polenta is thick, yet soft and creamy.
• 11 remove and discard bay leaf.
• 12 serve immediately.