Polenta and Cream of Courgettes

To answer the question of what to serve with lamb shanks cooked in red wine, a polenta came to mind.

It provided a quick and delicious accompaniment and I added some crème de courgettes. To complement the polenta, a generous topping of the cooking jus rounded the taste.

The polenta I use is a pre-cooked maize one and it is ready in a few minutes. You have to stir it constantly as it has a tendency to plop out of the saucepan if left unattended and it thickens very quickly. It sometimes looks like the lava of a volcano and it is certainly very hot!

The addition of the crème de courgettes gave a different flavour to it and incorporated the vegetables. The meat jus, essentially meat gravy with a strong red wine, was pleasing to the palate.

Serves 4 :

  • 500ml salted water
  • 3 tablespoons maize polenta
  • For the Cream of Courgettes:
  • 2 medium-size courgettes, peeled and cut into chunks
  • 1 onion, peeled and quartered
  • 2 frozen cubes of garlic and parsley sauce
  • 125ml single cream

 

  1. Cook the courgettes and onion in a pressure cooker and whizz.
  2. Add the cream and the garlic and parsley sauce.
  3. Bring the salted water to the boil and add the polenta, stirring all the time.
  4. When it is cooked (refer to the instructions on the packet for the cooking time), add the cream of courgettes and stir.
  5. Transfer into an oven-proof dish for 10 minutes at 180C.
  6. Just before serving, ladle some of the meat jus on top.

Bon Appétit!

Note:  I have mentioned before how to make garlic and parsley sauce, garlic and basil sauce and garlic and coriander sauce in convenient ice cube containers for some of the previous recipes. I will do a separate post to recap all that.

Or… see the post of Coquilles Saint Jacques à ma Façon

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