Lamb mince cooked in a pressure cooker – a rich, meaty ragu – with all the intesity and depth of slow cooking, but done in a fraction of the time in a pressure cooker.
Soften some finely diced, onions, celery, and carrots in the base of the pan. Season with salt and pepper. When the onions are softened (not browned) add the lamb mince and cook the mince until browned. Season with salt and pepper again.
Add a glass of red wine and reduce. Add a couple of cloves of finely chopped garlic and a tin of tomatoes. Put lid on the pressure cooker and cook for 30mins. Check after 15 mins to ensure the ragu isn’t drying out too much, as the amount of liquid retained will vary between models of pressure cookers. After 30 mins you can add a squirt of tomato paste to the ragu to thicken up the sauce if required.
Follow the instructions on the packet for your quick-cook polenta – there is a lot of personal preference when it comes to polenta – but you want the polenta to be cooked through and creamy, and not have any gritty texture – and then add lots of butter and parmesan cheese. I am experimenting with polenta, and feel that I am yet to master it, but lessons learnt so far are: (1) expect to add at least 10 to 15 minutes cooking time to the instructions on the packet to ensure a smooth consistency (2) add about twice the butter, cheese and seasoning you would a similarly sized serving of mashed potatoes.
To the cooked polenta I have been adding various greens at the end, mizuna, chard or spinach, also fresh herbs. To this though I sauteed some spring onions in a frying pan and served on top of the polenta.