INGREDIENTS
For the lamb
2 tbsp ground chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground paprika
2 tsp garlic powder
1 lb ground lamb
3 tbsp olive oil, divided
1/2 red pepper, sliced thinly
1/2 orange pepper, sliced thinly
1/2 yellow pepper, sliced thinly
1/2 red onion, sliced thinly
salt and pepper to taste
For the polenta
3 cups water
1 cup quick cooking polenta
1 tbsp unsalted butter
1/4 cup whipping cream
1/2 cup shredded white cheddar cheese
salt and pepper to taste
For the toppings
crumbled feta
avocado slices
radish slices
cilantro
sliced jalapenos
sliced grape tomatoes
DIRECTIONS
For the lamb
In a mixing bowl combine chili powder, cumin, coriander, paprika, garlic powder, ground lamb, 1 tbsp olive oil, salt and pepper. Next, preheat a skillet to medium-high heat. Add 1 tbsp olive oil to the skillet followed by ground lamb. Saute the lamb breaking it up with a wooden spoon until no longer pink; about five minutes
Remove the lamb from the skillet and set aside. In the same skillet add 1 tbsp olive oil along with the peppers and red onion. Saute the veggies until softened about seven minutes. Remove the skillet from the heat and set aside.
For the polenta:
Add water to a large stock pot and bring to a boil. Pour the polenta into the stock pot and stir to combine. Continue to stir until the polenta has absorbed the water and is nice and thick. Turn off the heat and stir in the butter, cream, cheese, salt, and pepper.
To serve
Divide the polenta among four bowls followed by the lamb, peppers, and assortment of toppings. Enjoy!
Note: USDA recommends lground amb be cooked to an internal temperature of 160F.
