Italian-style grated cheese infuses a salty creaminess into a generous portion of polenta. Topped with browned, butter-basted lamb and deliciously drenched in a rich tomato passata sauce dotted with a medley of fresh herbs, NOMU Italian Rub and earthy spinach. Pair with the recommended Natida wine for a beautiful evening at the dinner table.
Nitída’s Lamb & Creamy Polenta
Nitída’s Lamb & Creamy Polenta
with mixed herbs
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Free-range Lamb Chunks
- Grated Italian-style Hard Cheese
- Herb Mix
- Lemon Juice
- NOMU Italian Rub
- Polenta
- Spinach
- Spring Onion
- Spring Onions
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BUTTERY LAMB
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 1-2 minutes (shifting occasionally).
AMAZING AROMAS
Rinse and roughly chop the mixed herbs. Add the spring onion whites, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until the sauce is thickening, 12-15 minutes. In the final 2-3 minutes, mix in the Spinach, the mixed herbs, and a sweetener (to taste). Remove from the heat and season.
CHEESY Polenta
While the lamb is on the go, to a clean pot add 350ml [700ml]|#7DA0D7 of boiling water. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the cheese, and seasoning. Loosen with a splash of warm water if necessary.
A PERFECT PLATE
Bowl up the creamy Polenta, and top with the saucy lamb. Garnish with the spring onion greens, and drizzle over the lemon juice (to taste).
BUTTERY LAMB
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 1-2 minutes (shifting occasionally).
AMAZING AROMAS
Rinse and roughly chop the mixed herbs. Add the spring onion whites, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until the sauce is thickening, 12-15 minutes. In the final 2-3 minutes, mix in the Spinach, the mixed herbs, and a sweetener (to taste). Remove from the heat and season.
CHEESY Polenta
While the lamb is on the go, to a clean pot add 350ml [700ml]|#7DA0D7 of boiling water. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the cheese, and seasoning. Loosen with a splash of warm water if necessary.
A PERFECT PLATE
Bowl up the creamy Polenta, and top with the saucy lamb. Garnish with the spring onion greens, and drizzle over the lemon juice (to taste).
BUTTERY LAMB
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
AMAZING AROMAS
Rinse and roughly chop the mixed herbs. Add the spring onion whites, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until the sauce is thickening, 15-20 minutes. In the final 2-3 minutes, mix in the Spinach, the mixed herbs, and a sweetener (to taste). Remove from the heat and season.
CHEESY Polenta
While the lamb is on the go, to a clean pot add 1L [1.4L] |#7DA0D7 of boiling water. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the cheese, and seasoning. Loosen with a splash of warm water if necessary.
A PERFECT PLATE
Bowl up the creamy Polenta, and top with the saucy lamb. Garnish with the spring onion greens, and drizzle over the lemon juice (to taste).
BUTTERY LAMB
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
AMAZING AROMAS
Rinse and roughly chop the mixed herbs. Add the spring onion whites, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 300ml [400ml]|#7DA0D7 of boiling water. Simmer until the sauce is thickening, 15-20 minutes. In the final 2-3 minutes, mix in the Spinach, the mixed herbs, and a sweetener (to taste). Remove from the heat and season.
CHEESY Polenta
While the lamb is on the go, to a clean pot add 1L [1.4L] |#7DA0D7 of boiling water. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the cheese, and seasoning. Loosen with a splash of warm water if necessary.
A PERFECT PLATE
Bowl up the creamy Polenta, and top with the saucy lamb. Garnish with the spring onion greens, and drizzle over the lemon juice (to taste).
Frequently Asked Questions
What is the preparation time for Nitída’s Lamb & Creamy Polenta?
The preparation time for Nitída’s Lamb & Creamy Polenta with mixed herbs is between 20 and 25 minutes.
What is the total time required to make Nitída’s Lamb & Creamy Polenta with mixed herbs?
The total time required to make Nitída’s Lamb & Creamy Polenta with mixed herbs is between 20 and 25 minutes.
How many servings does Nitída’s Lamb & Creamy Polenta provide?
4 servings
What are the main ingredients in Nitída’s Lamb & Creamy Polenta?
Free-range Lamb Chunks, Grated Italian-style Hard Cheese, Herb Mix, Lemon Juice, NOMU Italian Rub, Polenta, Spinach, Spring Onion, Spring Onions, Tomato Passata
What is the nutritional information of Nitída’s Lamb & Creamy Polenta?
Calories: 692, Carbs: 53 grams, Fat: grams, Protein: 36.6 grams, Sugar: 5.5 grams, Salt: 994 grams
How do I prepare Nitída’s Lamb & Creamy Polenta?
A PERFECT PLATE: Bowl up the creamy polenta, and top with the saucy lamb. Garnish with the spring onion greens, and drizzle over the lemon juice (to taste). CHEESY POLENTA: While the lamb is on the go, to a clean pot add 350ml [700ml]|#7DA0D7 of boiling water. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the cheese, and seasoning. Loosen with a splash of warm water if necessary. AMAZING AROMAS: Rinse and roughly chop the mixed herbs. Add the spring onion whites, and the NOMU rub to the pot. Fry until fragrant, 1-2 minutes. Mix in the tomato passata, and 100ml [200ml]|#7DA0D7 of boiling water. Simmer until the sauce is thickening, 12-15 minutes. In the final 2-3 minutes, mix in the spinach, the mixed herbs, and a sweetener (to taste). Remove from the heat and season. BUTTERY LAMB: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil and a knob of butter. Pat the lamb dry with paper towel and cut into small chunks. When hot, sear the lamb until browned, 1-2 minutes (shifting occasionally).
What should be prepared from my kitchen to make Nitída’s Lamb & Creamy Polenta?
Free-range Lamb Chunks, Grated Italian-style Hard Cheese, Herb Mix, Lemon Juice, NOMU Italian Rub, Polenta, Spinach, Spring Onion, Spring Onions, Tomato Passata
How many calories does Nitída’s Lamb & Creamy Polenta have?
692 calories
How much fat content does Nitída’s Lamb & Creamy Polenta have?
grams
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