Otter Lake Farm lamb stew with white polenta

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9 Servings
2.5 Hours
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Inspiration

This recipe was created and shared by Kate Pelkey of Otter Lake Farm & Fiber! If you’d like to try your hand at this heartwarming dish, stop by Otter Lake’s Market stall to tender a few tips!

Ingredients

for the stew:

• 2 Tbsp olive oil

• 2 pounds lamb cut into 1-1/2” cubes

• 3 garlic cloves, minced, or to taste

• 2 cups sliced carrot

• 1 ½ cups frozen pearl onions

• ¼ cups chopped fresh flat-leaf parsley

• ½ tsp dried basil, or to taste

• ¼ tsp white pepper (black can be substituted) or to taste

• ¼ tsp salt, or to taste

• 2 cups dry red wine (use a nice quality drinking dry red wine)

• 1 cups canned crushed tomatoes

• 1 (14-oz ) can chicken broth

• 2 bay leaves

• 4 cups halved fresh mushrooms

• 2 tsp cornstarch

• ¼ cups cold water

for the polenta:

• 1 ½ cups white cornmeal

• ¾ tsp salt

• 5 cups water

• 1 garlic clove, crushed, or to taste

remaining ingredients:

• 3 Tbsp grated fresh Parmesan cheese

• Flat-leaf parsley sprigs (optional)

Method

1. To prepare stew, heat oil in a large Dutch oven over medium-high heat. Add lamb and minced garlic, cook 5 minutes or until lamb loses its pink color. Add carrot and next 9 ingredients (through bay leaves), bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.

2. Add mushrooms, cook, uncovered, 45 minutes or until lamb is tender. Combine cornstarch and ¼ water; add to pan. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves. Keep warm.

3. To prepare white polenta, combine cornmeal and ¾ tsp salt in a large saucepan. Gradually add 5 cups water and crushed garlic, stirring constantly with a whisk. Bring to a boil; reduce heat, and cook 15 minutes or until thickened, stirring frequently.

4. Spoon stew into shallow bowls; top with polenta. Sprinkle with cheese; garnish with parsley sprigs, if desired. Yield: 9 servings (serving size: 1 cup stew, ½ C. polenta, and 1 tsp cheese).

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