The finished recipe. Lamb Ragu with Soft PolentaIngredients 1 to 6. 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 oilIngredients 7 to 11. 2 cloves, about 6 g Garlic. A sprig, chopped fine Fresh rosemary. 1 tbsp Red wine vinegar. A pinch Chilli flakes. To taste SaltStep 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.Step 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.Step 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.Step 4. Beat the parmesan into the polenta, pour it into a bowl and spoon the ragu on top.
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