In medium sauce pan, diced Margherita® salami is sautéed in small amount of olive oil.
Add water and bring to a boil. Add butter, let melt, and then add corn meal. Add cheddar and jalapeño and cook approximately 5 minutes until blended and smooth. Transfer to flat bottomed container and refrigerate (at least 1 2 hours until firmly set).
Just before serving, heat olive oil, rosemary and garlic to high heat, and then reduce flame. Sear lamb to desired doneness, equally on each side (approximately 3-4 minutes per side for medium rare). Season with salt and pepper to taste.
Arrange polenta in center of plate, surrounded by 3 lamb chops. Garnish with pickled cherry peppers and rosemary.