LAMB AND TOMATOES WITH POLENTA

1 pound ground lamb
1 green bell pepper, seeded, deribbed and diced
2 shallots, finely chopped
2 cloves garlic, peeled and coarsely chopped
1 tablespoon herbes de Provence (2 tablespoons dried thyme, 2 tablespoons dried rosemary, 2 bay leaves and 1 teaspoon fennel seeds)
1 bay leaf
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound ripe tomatoes, seeded and coarsely chopped (or 1 large can stewed tomatoes, drained and coarsely chopped)
1 teaspoon unsalted butter, cut into bits
FOR THE POLENTA:
2 1/4 cups water
1 teaspoon salt
1 teaspoon unsalted butter
1/2 cup polenta (dry, unprepared)
1/4 cup freshly grated Parmesan cheese

Preheat an oven to 450 degrees F.

Heat a large nonstick skillet over medium heat and crumble in the ground lamb. Cook, turning often, until lightly browned, 5 to 7 minutes.

Discard excess fat and add the bell pepper, shallots, garlic, herbs, bay leaf, and salt and pepper. Saute until the bell pepper is soft and the meat is cooked through, about 10 minutes.

Stir in the tomatoes and reduce the heat to low. Cook, stirring occasionally, until the sauce has thickened, another 15 to 20 minutes.

MEANWHILE, PREPARE THE POLENTA:
In a saucepan, bring the water to a rolling boil. Add the salt and 1 teaspoon butter. Slowly whisk in the polenta. It is important to stir constantly so no lumps form. Continue to cook over high heat, stirring constantly, until the water is fully absorbed, about 5 minutes. Reduce the heat to low and cook for another 15 minutes, continuing to stir constantly. The polenta should be thick and creamy. Remove from heat and let stand for 5 to 10 minutes.

Transfer the lamb mixture to a baking dish at least 3 inches deep. Spread the polenta over the top, covering the lamb mixture completely. Sprinkle the surface with the Parmesan and dot with the butter.

Bake until the juices are bubbling and the polenta has seeped into the lamb, 15 to 20 minutes. Serve immediately from the baking dish.

Author's note: An English friend makes shepherd's pie each time she visits me. This deep-dish polenta and lamb casserole was inspired by her signature dish.

Servings: 6
Source: Herbes de Provence: Cooking with the Herbs of Southern France by Ethel Brennan