Cheesy Polenta Spring Veg and Lamb

Cheesy Polenta Spring Veg and Lamb

Variety is the spice of life, better for your overall wellbeing too especially when it comes to food. Expanding the range of ingredients you have on hand is a good thing, so give polenta a try sometimes in place of potatoes perhaps. It keeps forever in the pantry, takes 5 minutes to cook and is made from dried, ground corn. 

Each component of this meal can be cooked at the same time. A "BBQ buddy" may be a help so you can share the load and make it a quick meal to put together. 

With a couple of clever ways of adding flavour, this simple fresh meal is so delicious. See notes on making gremolata.



4 x medium baby carrots
2 x spring onions
4 x asparagus spears
100gm mushrooms
3tsp olive oil
2gm salt
3tsp sherry vinegar
15gm flat leaf parsley
2tsp finely grated lemon zest


4 x lamb loin chops
olive oil
salt and pepper


650ml chicken or vegetable stock
½ cup polenta
2-3gm salt
40gm butter
40gm grated Parmesan
drizzle of milk to loosen if necessary


  1. Pre-heat BBQ to 180C.
  2. Bring stock with a pinch of salt to the boil in saucepan, to cook polenta.
  3. Meanwhile, prepare vegetables. Remove green stalks from baby carrots (no need to peel) and rub with hands under running water to clean. Cut into ½ cm angled slices. Cut spring onions (green and white parts) into 1½ cm angled slices. Snap woody ends from asparagus spears (or simply peel bottom 2-3cm of stalk if super-fresh). Cut into 1½ cm angled slices. Slice mushrooms.
  4. Finely chop parsley, finely grate zest of lemon and mix together with a pinch of salt. set aside.
  5. Finely chop parsley, finely grate zest of lemon and mix together with a pinch of salt. set aside.
  6. Drizzle chops with olive oil and season with salt. Cook on BBQ for about 3 minutes each side, if you like lamb pink in the middle, or a couple of minutes longer if you prefer it well cooked. Rest chops, covered on warm plate.
  7. While chops are cooking, place large frying pan over medium high heat. Once hot, add olive oil and fry carrots for a minute or so, seasoning lightly when in the pan. Add remaining vegetables, season with salt and a little pepper and cook together tossing only occasionally to allow veg to become a little caramelised. Cook for about 5 minutes, until just tender. Add sherry vinegar to deglaze pan. Remove from heat.
  8. At same time as cooking veggies, pour polenta into simmering water and using a flat whisk, stir to combine. As it thickens stir often and cook for about 5 minutes. Add cheese and butter, taste for seasoning, add salt if necessary. Loosen with a little milk and remove from heat.
  9. Spoon polenta onto plates, add vegetables and chops. Scatter veg with lemon parsley and drizzle them with resting juices from chops. Serve immediately.


  • Amount of salt needed in polenta will depend on how salty the stock is.
  • Cook polenta to be ready once everything else is. Meat can rest and vegetables can wait a couple of minutes, but if the polenta is ready before them it will set and not be creamy.
  • Taste as you go so as not to over season. This meal does need salt, but don't add too much during cooking. Adjustments can be made once everything is cooked.
  • Use whatever vegetables you like in this dish as long as they'll cook within a few minutes in the frying pan. Try sliced snow peas, frozen peas, sweetcorn kernels or thinly sliced red onion.
  • Add a small clove of raw crushed garlic to the parsley and lemon mix if liked to make classic gremolata.
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