Skewers - Lamb and polenta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the polenta, bring 100 ml of salted water to a boil. Gradually whisk in 20 g of polenta flour, stirring continuously to prevent lumps. Lower the heat and cook for until the mixture thickens and begins to pull away from the sides of the pot. Consider the cooking time indicated on the package.

Step 2

Pour the polenta onto a sheet of parchment paper and spread it evenly into a flat layer about 1 cm thick. Allow it to cool completely, then bake it in the oven at 200°C for 30 minutes until firm. Once baked, let it rest overnight to ensure it solidifies and is easy to slice.

Step 3

The next day, cut the cooled polenta into uniform cubes. Assemble the skewers by alternating a cube of polenta with a piece of lamb meat until you have two skewers per portion, each about 7–8 cm long.

Step 4

Heat a grill pan or outdoor grill over medium-high heat. Lightly brush the lamb and polenta cubes with olive oil, and sprinkle them with a pinch of salt. Place a garlic clove and a sprig of rosemary on the grill to infuse the skewers with aroma. Grill the skewers for about 10 minutes, turning them frequently to cook each side evenly. Adjust the cooking time as needed based on the size and desired doneness of the lamb. Serve immediately while warm.