Lamb Ragu and Polenta


Lamb Ragu and Creamy Polenta


Unfortunately right as I’m inspired to explore with slow cooking different meats the weather has decided to get extra warm.  So unless we have a cooler day in the forecast I will be avoiding these kind of meals.  Definitely a bummer as this meal rocked!  The lamb cooked down to a melt in your mouth texture and lost all it’s gamey flavor.  I originally thought I’d serve this over pasta but since we already eat a lot of pasta I switched it up and made a batch of polenta.  I’m not sure why I don’t make polenta more often.  Besides having to stick with the pot while it’s cooking it’s extremely simple and really quite tasty.  I like to make a creamy polenta and with the leftovers I make crispy polenta squares as you can see in the picture below.  For meal #2 I added in quartered grape tomatoes to the ragu for a little extra something.

Lamb Ragu and Crispy Polenta


Lamb Ragu

  • 1 1/2 lbs lamb shoulder, cut into 4-6 pieces
  • s&p
  • olive oil
  • 1 carrot
  • 2 stalks celery
  • medium onion
  • 5 cloves garlic
  • fresh rosemary
  • fresh sage
  • 1/2 cup dry red wine
  • 2 14oz cans diced tomatoes
  1. In a food processor chop the carrot until finely diced; set aside.  Next do the same with the celery; set aside.  Lastly chop the onion and garlic together until finely diced.
  2. Season lamb with s&p.  In a dutch oven heat up some olive oil and brown meat.  Do this in batches to prevent overcrowding the pan.  Once done set aside.
  3. Add the onion and garlic to the dutch oven.  Cook a few minutes and add in the carrots, celery, and fresh herbs.  I used 4 sprigs of rosemary, leaves removed, and 8-10 small sage leaves, roughly chopped.  Cook 5 minutes.
  4. Add the lamb and wine to the veggies.  Mix and cook 1-2 minutes.
  5. Stir in the tomatoes and bring the mixture to a boil.  Reduce heat and simmer 2 1/2 – 3 hours.  
  6. Remove meat, chop into small pieces and add back to ragu.
  • 7 cups water
  • 2 cups course grind cornmeal
  • 1 tablespoon butter
  • pecorino romano
  • olive oil
  1. Grease a 8×8 pyrex dish with olive oil
  2. Bring the water to a boil.  
  3. Pour in the cornmeal and lower heat to medium.  Cook 30 minutes while stirring continuously.  It will cook into a thick porridge.  Mix in butter.
  4. Pour polenta into the pyrex dish and top with a layer of pecorino romano.
  5. Bake in a 350° oven for 20 minutes.  Broil for 5 more to brown cheese.
       * Refrigerate leftovers in an even layer in the pyrex dish for crispy polenta square.
Crispy Polenta Squares
  • leftover polenta
  • olive oil
  1. Slice polenta into squares and lightly coat each side with olive oil.
  2. Heat up a skillet grill pan over medium high heat.  Add polenta squares and cook.  This takes at least 10 minutes per side to achieve a crispy outer layer with grill marks.
      *For dessert serve any leftover polenta squares with honey.


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