Recipe Database
White Truffle Polenta with Herbed Lamb Ribs   Show: Holiday Show at Whole Foods Market Square 12/6/2014
White Truffle Polenta with Herbed Lamb Ribs
1 quart half and half

8 Tbs + 2 Tbsp grass fed butter (unsalted)

1 Cup yellow grits or polenta

1/2 RealSweet Vidalia or Peruvian onion

1/2 cup chanterelle mushrooms

3 sprigs thyme

1/4 cup pomegranate pearls

1/4 cup + 1 Tbsp Herbs de Provence

3 Tbsp white truffle oil, divided

2 Tbsp cumin seeds

3 Tbsp grapeseed oil

2 Tbsp 100% baking cocoa powder

Sea salt and pepper

Melt 8Tbsp butter in heavy bottom 3-5 quart pot or pan.
When melted add grits and stir to coat all grits
Add half and half and stir. Bring to scald and reduce to low. Cook 15 minutes stirring frequently to ensure grits don't burn at bottom.
Finish grits with 1 Tbsp white truffle oil.

Add remaining butter to sauté pan and melt. Add onions and sweat until just becoming translucent.
Add chanterelles, thyme and pomegranate pearls, plus 1 Tbsp Herbs de Provence and sauté for 3 minutes. Finish by stirring in 1 Tbsp white truffle oil

On a parchment sheet or plate spread cocoa powder, remaining Herbs de Provence, cumin seeds, fresh ground pepper and mix together.
Take frenched and cut lamb ribs and roll each in herb/cocoa mixture.
Drizzle ribs with remaining 1 Tbsp white truffle oil and salt both sides of ribs.
Heat grapeseed oil in heavy bottomed skillet on high heat to just under smoking point.
Place ribs in skillet and cook no more than 2-3 minutes per side depending in thickness but in any case, cook till temp reaches 140

Prepare plate with a mound of grits/polenta, top with mushroom mixture and stand up 2 ribs per plate, crossing the bones and using the grits as a support structure.