Lamb With Mushrooms And Two Corn Grits

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 1/4 cups corn kernels
• 3 cups water
• 3/4 teaspoon salt
• 3/4 cup stone ground corn grits, uncooked
• 1 tablespoon chives, chopped
• 1/2 teaspoon sugar
• 3/4 teaspoon pepper
• 1 lb lamb tenderloin, trimmed and cut into 1/2 to 3/4-inch slices
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra virgin olive oil, divided
• 8 ounces fresh mushrooms, sliced
• 3/4 cup low sodium chicken broth
• 1/2 cup wine
• 1 1/2 teaspoons fresh thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 1 teaspoon cornstarch
• 2 tablespoons water

Recipe

• 1 melt butter in a medium, heavy saucepan. add corn kernels and saute over medium-high heat for 2 minutes. remove corn from pan. add water and salt and bring to a boil; gradually whisk in grits. reduce heat and simmer, uncovered, 20 to 25 minutes or until thick, stirring often. stir in corn, chives, sugar and pepper.
• 2 while grits are cooking, sprinkle lamb with salt and pepper. heat 1 tablespoon oil in a large skillet over medium-high heat; add half of lamb and cook 2 to 3 minutes on each side or until browned. remove from skillet; repeat with 1 tablespoon oil and remaining lamb.
• 3 add remaining 1 tablespoon oil to skillet and heat; add mushrooms and cook over medium heat 5 minutes. add broth and next 4 ingredients, stirring to loosen particles from the bottom of skillet. combine cornstarch and 2 tablespoons water, stirring until blended. add cornstarch mixture to skillet and bring to a boil. cook 1 minute or until thick and bubbly, stirring constantly. return lamb to skillet; serve lamb mixture over two-corn grits.