Lamb Stew with Polenta

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Lamb Stew with Polenta
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3 h.


For the stew
50 grams small, dark Le Puy lentils
Grape (20 each, red and green)
1 Tbsp chopped Tarragon
2 Tbsps balsamic vinegar
3 onions
2 garlic cloves
3 Anchovy fillet
1 tsp grated Lemon peel
2 Tbsps clarified butter
700 grams Lamb ragout (shoulder, diced)
2 Tbsps sweet ground paprika
1 Tbsp Tomato paste
For the polenta cubes
400 milliliters milk
200 grams Cornmeal
freshly ground peppers
2 eggs
100 grams Parmesan (grated)
vegetable oil (for frying and for sheet)
How healthy are the main ingredients?
ParmesanTomato pasteTarragonGrapeoniongarlic clove

Preparation steps


For the stew, cover the lentils with water and soak for 1 1/2 hours. Rinse and halve the grapes and remove seeds. Mix the tarragon vinegar and grapes and let stand for about 1 hour.


Peel the onions and garlic and chop finely. Chop the anchovies. Sauté ​the onions, garlic, anchovies and lemon zest, in hot butter over low heat for about 5 minutes.


Add the meat cubes, paprika, and tomato paste to the onion mixture. Sauté briefly over medium heat, season with salt and simmer for about 45 minutes until al dente. If necessary, add extra water. Cook the lentils in 500 ml (approximately 2 cups) of fresh water for about 30 minutes. Stir the lentils and cooking liquid into the ragout and simmer for 5 minutes. Stir in the grape mixture, season to taste, cover and let sit for 5 minutes. 


For the polenta cubes, boil the polenta together with the milk in a saucepan. Reduce the heat, season with salt and pepper, and simmer for 10 minutes, stirring often. Remove from the heat, let cool slightly, then stir in the eggs and Parmesan. Spread about 1.5 cm (approximately 1/2 inch) thick on a lightly oiled plate and let cool. Cut the polenta into cubes and brown slightly in a pan with oil. To serve, ladle the stew into bowls and top with polenta cubes.