*Please note: Sorry for the inconvenience but we will not be at the Contoocook market 4/26 & 5/3-But I will be at The Weare Winter Market 4/25 & 5/2 or you can arrange to pick up at the farm- I will have eggs with me on 4/25 & 5/2 at the Weare Market!
We have lean ground lamb and if you are looking for a rich tasting and filling main dish you need to try Lamb Polenta “lasagne”. This recipe is a great chance to use the stew tomatoes you put up on the shelf or in the freezer last fall. The recipe says not to use lean lamb,but I found that it tasted great,I just didn’t drain the cooked lamb before I added the tomatoes. I don’t use ready-made polenta ,but make it fresh the day before(or earlier in the day I plan to use it) and put it in a 13x9x2 pan ,which is larger than the pan I plan to use for the “lasagne”. By using a larger pan to make the polenta, it guarantees that you will be able to overlap the layers in a smaller pan.
1 cup instant polenta, 3-3 1/2 cups (a mix of) stock or water & Milk+ 1/2 tsp red pepper flakes (optional but adds zip to the polenta), 1/2 c grated Parmesan, 1/2 tsp salt(optional,especially if you are using stock)
Bring the liquid to a boil , slowly stir in polenta , whisk constantly for 2-6minutes till the polenta pulls away from the sides of the pan. Take off heat and add cheese, mix and pour into greased pan -cover with plastic wrap or greased parchment paper pressed lightly against the surface of the hot polenta,chill 3-4 hrs.
When you are ready to make the “lasagne” take the polenta out of the fridge and release the polenta from the pan and cut it through the middle like you would with a cake to put in filling. Then cut it into equal squares/rectangle to place in your pan and follow the directions in the Epicurious recipe for assembling the “lasagne”. ENJOY!