cooking: lamb steak over polenta w/ oven roasted veggies


What to do when you’re feeling bummed out? Eat a great meal of course…or at least one that you know will make you feel better!

After work, I made a quick stop at Wegmans to pick up lamb sausage a lamb steak, and a couple veggies. I also attempted to try to find the Vosges Gianduja Bar to no avail. Wegmans please carry this variety soon please? It may be my favorite Vosges bar.

Anyway, during my drive home the dish came together in my mind. Serve the steak medium over polenta with a side of roasted tomatoes and mushrooms. Perfect.

Lamb Steak over Polenta w/ Oven Roasted Veggies
Steak serves 1; Polenta and Veggies serve 1+

-1/2 lb. leg of lamb steak
-vegetable oil
-salt & pepper

-1/2 c polenta
-1 c milk
-1 c water
-1/2 c pecorino romano, grated
-salt, to taste

Preheat grill.

Season steak with salt and pepper on both sides. Next, rub oil over both sides of steak.

Start making polenta.

In a saucepan, whisk together polenta, milk, water, and salt. Cover and bring to a boil over medium-high heat, whisking occasionally. Once boiling, turn the heat down to low and shift the lid over so it’s cracked. Leave for 15 minutes.

Place the steak on the grill. You should hear a nice sizzle. If not, your grill is not hot enough. Close lid of grill. If you want to achieve grill marks, rotate the steak 45° after 2 minutes. After another 2 minutes, flip the steak over and repeat.

Once finished and cooked to your desired doneness (I was going for medium), set aside to rest, covered with foil, for about 10 – 15 minutes.

Whisk the pecorino into the polenta and mix well.

Place a serving of polenta on a plate, then top it with the steak. Serve with roasted veggies.

Enjoy!

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cooking: polenta with eggs & roasted mushrooms


I’ve had this recipe printed for a while now but never got around to it until today. It was nasty out so I figured since I was staying in I could spend more time cooking something I’m not familiar with (I’ve never cooked polenta before).

Polenta w/ Eggs & Roasted Mushrooms
adapted from The Kitchn
serves 3-4

-1 lb baby portobella mushrooms, chopped to 1/4″-1/2″ thick slices
-olive oil
-crushed red pepper, to taste
-kosher salt, to taste
-2 1/2 cups reconstituted polenta
-1 cup milk
-1 cup water
-1/2 cup pecorino romano, grated
-3-4 eggs, depending on how many servings you’re making
-scallions, chopped green parts only

Preheat oven to 475°.

In mixing bowl, add mushrooms, crushed red pepper, kosher salt, and enough oil to just coat the mushrooms. Mix around until well coated. Don’t saturate the mushrooms with the oil.


Place mushrooms in a single layer on a baking sheet then place in oven. Roast for 10 minutes then set aside.


what your polenta should NOT look like

For the next step, I actually messed up and had to start over again. The recipe says to use 1/2 cup polenta, but it’s not specified whether it was prepared polenta, non-reconstituted polenta, and so forth. Maybe it’s my fault and I’m just a polenta newbie, but it wasn’t clear. I used a half cup of the dry polenta bought in the tube and tried to whisk it with the milk, water, and salt and it just didn’t seem to be working properly. The second time around, I took the rest of dry prepared polenta and just crushed it with my hands and mixed it with about a cup of water. The following steps are using 2 1/2 cups of the “reconstituted” polenta.

In a saucepan, whisk together the polenta, milk, water, and salt over medium heat. Once boiling, lower the heat to low-medium. Whisk occasionally.

At this point, I thought I messed up again because there was way too much liquid in the pan. I whisked occasionally for almost 30-45 minutes until most of the liquid evaporated. It worked, but if you’re reconstituting the polenta with water, you probably don’t need to add this much liquid. Again, probably a polenta newbie mistake on my part.

In the meantime, take out your non-stick that you use for eggs and prepare some sunny side up eggs how you would normally. Except, after your eggs set for a minute or so, add a couple tablespoons of water then cover the pan. This will create the white “skin” over the yolk as seen in the original recipe/my photo above.


polenta should look more like this

Once most of the liquid in the polenta has evaporated, you should have a much thicker consistency as well as a more yellow color. Stir in the grated pecorino and mix well.

Spoon the polenta onto a plate, top with the mushrooms, the egg, and lastly, the scallions for garnish.

Serve. Enjoy.

I forgot the scallions since it took me so long (as evident from the photo). I’m still kicking myself for forgetting. It would have been so beautiful had it had that nice green contrast…sigh…there’s always next time.

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