Prep 10 mins
Cook 20 mins
Comfort food at it's finest. Savory lamb with creamy, slightly sweet polenta. Perfect for cold winter evenings. Adapted from Rachael Ray's magazine.
- 3 slices bread, chopped
- 3 cups chicken broth
- 1 1⁄2 lbs ground lamb
- 1 egg, lightly beaten
- 2 large garlic cloves, grated
- salt and pepper
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 2 tablespoons balsamic vinegar
- 1 (28 ounce) cancrushed fire-roasted tomatoes
- 1 cup milk
- 1 cup polenta
- 2 tablespoons honey
- 1 tablespoon butter
- 1 tablespoon rosemary, chopped
- Preheat the oven to 400°.
- In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper.
- Form the mixture into 8 meatballs. Brush with oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
- Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
- Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes. Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
- In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes.
- Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
- Spoon the polenta evenly into 4 bowls; top with the 2 meatballs and sauce.