Seared Lamb Chops over Parmesan Polenta

🥘 Ingredients

• Parmesan cheese block
  2 unit
• black pepper
• butter
  3 tbsp
• butternut squash
  1 lb
• chicken stock concentrate
  2 unit
• ciabatta
  2 unit
• cooking oil
  3 tbsp
• cream sauce base
  8 oz
• fry seasoning
  2 tbsp
• garlic powder
  2 tsp
• kale
  8 oz
• lamb chops
  60 oz
• paper towels
• precooked polenta
  2 unit
• sage
  ½ ounce
• salt
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan
• aluminum foil
• small pot
• potato masher

1. 

   1

   Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 tbsp butter (4 tbsp for 4) in a small microwave-safe bowl; set aside to soften. Wash and dry all produce. Cut butternut squash into bite-size pieces if necessary. Separate leaves from sage from woody stems. Remove and discard any large stems from kale . Halve ciabatta crosswise.

   butter: 3 tbsp, butternut squash: 1 lb, sage: ½ ounce, kale: 8 oz, ciabatta: 2 unit
2. 

   2

   Toss squash and sage leaves on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on middle rack, tossing halfway through, until browned and tender, ⏱️ 30 minutes . (For 4 servings, divide between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

   cooking oil: 3 tbsp, salt, black pepper
3. 

   3

   While squash and sage roast, heat a drizzle of oil in a large pan over medium-high heat. Add kale; season with salt and pepper. Cook, stirring constantly, until bright green and wilted, ⏱️ 4 minutes . (For 4 servings, cook in batches if necessary.) Turn off heat; transfer to a plate and tent with aluminum foil to keep warm.
4. 

   4

   In a small pot over medium heat, combine precooked polenta , chicken stock concentrate , and water . Mash with a potato masher until mostly smooth, ⏱️ 60 seconds . Stir in cream sauce base , garlic powder , and 1 tbsp butter (butter already mentioned). Bring to a simmer and cook until warmed through, ⏱️ 4 minutes . Keep covered off heat until ready to use in Step 6.

   precooked polenta: 2 unit, chicken stock concentrate: 2 unit, water: ¼ cup, cream sauce base: 8 oz, garlic powder: 2 tsp
5. 

   5

   Pat lamb chops dry with paper towels and season all over with fry seasoning , salt, and pepper. Heat a large drizzle of oil in the pan used for kale over medium-high heat. Add lamb chops and cook to desired doneness, ⏱️ 4 minutes per side (you may need to work in batches). TIP: If lamb starts to brown too quickly, reduce heat to medium. Transfer lamb to a plate and let rest at least ⏱️ 5 minutes .

   lamb chops: 60 oz, paper towels, fry seasoning: 2 tbsp
6. 

   6

   Grate half of Parmesan cheese block into the pot with polenta; stir to combine. Season with salt and pepper.

   Parmesan cheese block: 2 unit
7. 

   7

   Toast the ciabatta until golden. Mince the roasted sage and mix it into the softened butter; season with salt and pepper. TIP: If the butter is still cold, microwave for ⏱️ 10 seconds to soften. Spread the cut sides of ciabatta with the sage butter. Divide the polenta, squash, and kale between plates. Place the lamb chops over the polenta. Grate the remaining Parmesan over the top and serve with the ciabatta on the side. Lamb is fully cooked when internal temperature reaches 145 degrees.