Seared Lamb Chops over Parmesan Polenta

🥘 Ingredients

• black pepper
  1 tsp
• butter
  3 tbsp
• butternut squash
  2 c
• chicken stock concentrate
  1 unit
• ciabatta
  1 loaf
• cooking oil
  1 tbsp
• cream sauce base
  1 unit
• fry seasoning
  1 unit
• garlic powder
  1 tsp
• kale
  1 bunch
• lamb chops
  4 pieces
• parmesan cheese block
  2 oz
• precooked polenta
  1 unit
• sage
  1 bunch
• salt
  1 tsp
• water
  ¼ cup

🍳 Cookware

• large pan
• baking sheet
• small pot
• grater
• potato masher
• baking sheet
• large pan
• small pot
• potato masher
• large pan

1. 

   1

   large pan baking sheet small pot grater potato masher
2. 

   2

   Preheat oven to 425°F. Place butter in a microwave-safe bowl to soften. Wash and dry produce. Cut butternut squash into bite-size pieces. Separate sage leaves from woody stems. Remove and discard large stems from kale . Halve ciabatta crosswise.

   butter: 2 tbsp, butternut squash: 2 c, sage: 1 bunch, kale: 1 bunch, ciabatta: 1 loaf
3. 

   3

   Toss butternut squash and sage leaves on the baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on the middle rack, tossing halfway through, until browned and tender ⏱️ 25 minutes .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in the large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring constantly, until bright green and wilted ⏱️ 2 minutes . Turn off heat, transfer to a plate, and tent with foil to keep warm.
5. 

   5

   In the small pot over medium heat, combine precooked polenta , chicken stock concentrate , and water . Mash with a potato masher until mostly smooth ⏱️ 30 seconds . Stir in cream sauce base , garlic powder , and remaining butter . Bring to a simmer and cook until warmed through ⏱️ 2 minutes . Keep covered off heat until ready to use.

   precooked polenta: 1 unit, chicken stock concentrate: 1 unit, water: ¼ cup, cream sauce base: 1 unit, garlic powder: 1 tsp, butter: 1 tbsp
6. 

   6

   Pat lamb chops dry with paper towels. Season all over with fry seasoning , salt, and pepper. Heat a large drizzle of cooking oil in the large pan over medium-high heat. Add lamb chops and cook to desired doneness ⏱️ 2 minutes per side. If lamb begins to brown too quickly, reduce heat to medium. Transfer lamb to a plate and let rest ⏱️ 5 minutes .

   lamb chops: 4 pieces, fry seasoning: 1 unit
7. 

   7

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

   parmesan cheese block: 2 oz
8. 8

   Toast ciabatta halves until golden. Mince the roasted sage and mix into the softened butter. Season with salt and pepper. Spread the cut sides of ciabatta with the sage butter. Divide polenta, squash, and kale between plates. Top with lamb chops. Grate remaining parmesan cheese over top and serve with ciabatta on the side.