Polenta-Topped Lamb & Eggplant Pie
November 2011
Makes: 4 servings
- 2 tablespoons EVOO
- 1 1/2pounds ground lamb, patted dry
- Salt and pepper
- 1 small, firm eggplant, peeled and chopped into 1/2-inch dice
- 1 small onion, finely chopped
- 1 fresh red chile pepper (such as fresno, cherry or finger), seeded and finely chopped
- 4 cloves garlic, finely chopped
- 1 cinnamon stick (3 inch)
- 1 teaspoon dried or 1 tbsp. finely chopped fresh oregano
- 1/4cup tomato paste
- 1 container (32 oz.) chicken stock
- 1 cup milk
- 1 cup quick-cooking polenta
- 1 tablespoon butter, chopped
- 1 1/2cups crumbled feta cheese
- 1/2cup grated parmigiano-reggiano cheese
- Preheat the broiler. In a large, deep skillet, heat the EVOO over medium-high heat until the oil ripples. Add the lamb and cook, breaking up the meat with a potato masher or wooden spoon, until well browned; season with salt and pepper. Add the eggplant, onion, chile, garlic, cinnamon stick and oregano; partially cover and cook, stirring, until softened, 7 to 8 minutes. Stir in the tomato paste for 1 minute, then stir in 2 cups chicken stock. Lower the heat and simmer for 7 to 8 minutes more. Discard the cinnamon stick.
- Meanwhile, in a medium saucepan, bring the remaining 2 cups chicken stock and the milk to a low boil. Whisk in the polenta and cook until thickened, 2 to 3 minutes; whisk in a little more water to thin the consistency, if desired. Stir in the butter, then the feta.
- Spoon the polenta in an even layer onto the meat in the skillet and top with the parmigiano-reggiano. Broil for 1 minute to brown.