Ingredients
1 Cup
Corn Meal
1 Cup
3 Cups
Water
3 Cups
1/2 Stick
Butter
1/2 Stick
Chopped Jalapeños, To Taste
1/4 Cup
Cheddar Cheese, Shredded
1/4 Cup
1
Rack Of Lamb
1
1/4 Cup
Olive Oil
1/4 Cup
2 Cloves
Crushed Garlic
2 Cloves
4 Ounces
Margherita® Genoa Salami, Diced Small
4 Ounces
4
Pickled Cherry Peppers
4
Rosemary, Salt, Pepper, To Taste
Directions
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.
There's Italian, and then there's Margherita
