| 1 |
First, place the water in a pot. Add 25g butter and bring to the boil. Once the water is bubbling, slowly empty the polenta into the pan, stirring all the while with a whisk. |
| 2 |
Meanwhile, very lightly grease a baking tray, approximately 34cm by 25cm wide and a couple of centimetres deep. |
| 3 |
Reduce to a low-medium heat and continue stirring through – here you may want to switch to a wooden spoon. Keep stirring for 5 minutes or so until it begins to thicken. |
| 4 |
Add the butter and stir through, which will loosen the polenta up a bit. Add the Gruyère cheese, again still stirring so that the cheese melts and incorporates into the polenta. Taste for seasoning, grinding in a good mix of salt and pepper |
| 5 |
Working quickly, pour the polenta into the tray, giving it a good shake to distribute the ‘porridge’ evenly into the corners. |
| 6 |
Cover with a tea towel and leave in a cool part of the kitchen to set fully – this takes about 1–2 hours. |
| 7 |
Turn out the slab of polenta onto a chopping board. Cut into thin slices and set aside. |
| 8 |
Heat oil in a pan and season the lamb shoulder with salt. |
| 9 |
Cook the lamb for 2.5 minutes on each side or until nicely browned, then allow to rest for a few minutes before slicing. |
| 10 |
Thinly slice the roasted lamb and arrange the slices with the polenta. |
| 11 |
Fry cherry tomatoes for garnish. |
