Alex is sick, so I wanted to make him something warm and hearty because he has been in bed sniffling for a long time. This was just what we needed. This can be made with any kind of ground meat, and is great because it has just a few ingredients that I mostly always have in my house. I used instant polenta, because I am lazy and it is delicious.
8 slices bacon, diced (or pancetta)
1 onion, diced (I used half an onion and 2 shallots, use what you have)
4 cloves garlic
1 1/4 lb ground lamb
1/2 t ground pepper
1 t pepper flakes
1 can diced tomatoes, I used adobo seasoned but use your choice
1/2 c stock (or water, beer, or wine)
salt to taste
Cook bacon over medium high heat until crisp, then pour off almost all of the fat. Return the pan to the heat, reduce a bit, and add onions. Cook 2 minutes, until slightly softened, then add the garlic. Cook another minute, then scrape the mixture to the sides of the pan and break up the ground meat into the center of the pan. Push the bacon mixture on top of the meat and sprinkle on the pepper and pepper flakes. Increase the heat, and let the meat brown, about 10 minutes, stirring once or twice. When the meat is browned to your liking, add tomatoes, and stock. But wait! If your lamb is really fatty, drain off some of the oil before adding the tomatoes and stock. Cook, stirring occasionally, over medium-low heat about 45 minutes. Taste for salt, then serve over polenta.
The brand I use is De la Estancia, sold in grocery stores or on Amazon.
1 c instant polenta
3 c stock
3/4 t salt
1 t garlic powder
Preheat broiler. Bring the stock to a simmer and pour in polenta slowly, in a thin stream while stirring. Sprinkle in salt and garlic powder. Cook, stirring, a few minutes until polenta is cooked. Cool, turn out of pan, and slice into wedges. Drizzle in olive oil, sprinkle with salt and pepper, and broil for a few minutes on each side.