Polenta with Lamb Stew

Braise the meat with the onions (*) in hot olive oil. Season with salt. Add celery, carrots, garlic, kitchen herbs and paradeis pulp and braise until everything is browned. Pour in the red wine and let it boil over a high heat.

Then reduce the heat, close the pot with the lid and simmer gently.

After about thirty minutes, add the turnips and continue to cook for about twenty minutes.

twenty minutes more. Stir repeatedly so that nothing sticks to the bottom of the pot. At the end, season with salt and freshly ground pepper.

In the meantime, cook the polenta: Pour a little hot water over the saffron threads. In the hot clarified butter, sauté the shallot until translucent. Pour the clear soup. When the clear soup boils, pour in the corn semolina. Mix in the saffron and swell covered at low temperature, stirring frequently (it is best to use a cooking spoon with a hole). Season with salt and pepper. (The stirred polenta should be relatively liquid. Repeatedly add clear soup or water if the polenta is too salty. Whipped cream is also often stirred in, but this is not allowed in traditional Italian cuisine). Finally, fold in the Parmesan cheese.

(*) There may be an amazing amount of onion, but as with a goulash, the onion/meat ratio should be in equal proportions. The disintegrating onions will bind the dish, on M

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