After reading Bon Appetite, I found an intriguing recipe that I had to try out: Sicilian Lamb Patties braised with eggplant pepper and tomatoes. Delicious lamb patties (or flattened meatballs) seasoned with herbs (mint and oregano) and Parmesan, braised in roasted eggplant spooned over creamy polenta makes for a great Italian inspired meal. Click here for the recipe.
Here are my tips and tricks:
Start the polenta as early as possible. Mario Battalli cooks in for 4 hours, Judy Rodgers of Zuni cooks it at least an hour. WHY? For extra creamy polenta. Instant polenta just doesn’t give you the same creaminess. Stir as often as you can, but don’t fret if you forget for a little bit. I bump up the creamy factor by adding a bit of butter at the end.
I did make a few substitutions, instead of pecorino I used Parmesan, just because I had it and I used oregano instead of marjoram, which I think was better suited for this dish. I topped it off with fresh mint. Make sure to get the pan really hot when searing the lamb patties, you want a nice crust.
So you bought a bunch of mint and all you need is a tablespoon: My short list for what to do with leftover mint:
Use it in your vinaigrette or add it to your next salad
Sautéed zucchini with garlic red pepper flakes and topped with mint (eat as is or toss with pasta)
Melon tossed with fresh mint and simple syrup (or agave)
Help fill out my mint list… tell me what you would do