Lamb Ragu with Soft Polenta
Makes 1 serving

INGREDIENTS
130 g Lamb mince, lean (Weighed raw.)
50 g Cornmeal polenta (Quick-cook is fine. It swells to about four times its weight. Dry weight.)
200 g Chopped tomatoes, tinned
60 g Onion
10 g Parmesan
5 g Olive oil
2 cloves, about 6 g Garlic
A sprig, chopped fine Fresh rosemary
1 tbsp Red wine vinegar
A pinch Chilli flakes
To taste Salt

METHOD
1. Soften the chopped onion in the oil for eight minutes. Add the mince and fry hard, breaking it up, until browned and the fat has rendered. Pour off any pooled fat.
2. Add the garlic, rosemary and chilli flakes for a minute, then the tomatoes and vinegar. Simmer partly covered for forty-five minutes, until thick and dark.
3. Ten minutes before the end, whisk the polenta into 250 ml of simmering salted water and stir over a low heat for five minutes until it thickens and leaves the sides of the pan.
4. Beat the parmesan into the polenta, pour it into a bowl and spoon the ragu on top.

Contains milk and sulphites.

RECIPE NOTES
Pouring off the rendered fat after browning takes 40 to 60 kcal out of the bowl and the ragu does not miss it.
Polenta sets as it cools. Eat it straight away, or loosen with a splash of water if it has to wait.

Full recipe: https://www.getfuel8.com/recipes/lamb-ragu-soft-polenta
