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  • 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.