Ingredients

• 2 Tbsp Canola Oil
• 1 lb Boneless Lamb Shoulder cut into 1/2-inch dice
• 1 medium Yellow Onion finely diced
• 2 cloves Garlic minced
• 1/4 tsp Red Chili Flakes
• 3/4 cup Dry Red Wine
• 1 Tbsp finely diced fresh Herbs (any combination of rosemary, sage and thyme)
• 1 Bay Leaf
• 28 oz can Peeled Tomatoes
• 3 cups Water
• 1 cup Yellow Corn Polenta
• 3 Tbsp Butter
• 1/2 cup finely grated Pecorino Cheese plus extra to garnish
• 1 leaves bunch of Rainbow Chard stems removed, cut into bite-size pieces

Instructions

1. Set a large pot over high heat and add the oil. When the oil begins to lightly smoke, add the lamb and season it aggressively with salt and pepper. Do not overcrowd the pot. Cook the lamb in batches if necessary. Sear the lamb, browning it on all sides, then remove it from the pot and set it aside.
2. Add the onion, garlic and red chili flake. Reduce the heat to medium. Cook, stirring occasionally, until the onion and garlic soften and begin to caramelize around the edges. Add the lamb back into the pot, along with the red wine. Add the herbs and the bay leaf. Simmer until the red wine reduces by half. Add the tomatoes and their juices. Use a wooden spoon to crush the tomatoes as they cook. Reduce the heat to low and simmer the ragu, stirring occasionally, until the lamb is very tender, 60-90 minutes.
3. When the ragu is nearly finished cooking, prepare the polenta. Fill a medium-sized pot with 3 cups of water and bring it to a boil. Add the grits to the water in a slow, steady pour, while simultaneously whisking the entire time. Reduce the heat, and cook slowly for about 5 minutes, stirring regularly. Add the butter and the pecorino cheese. Taste the polenta and add salt as necessary.
4. Add the chard leaves to the lamb ragu. Stir until the chard is wilted and soft. Taste the ragu and adjust the seasoning with salt and pepper as necessary. To serve, spoon a portion of polenta into an individual bowl and top with a portion of lamb ragu. You can garnish with extra grated pecorino. Enjoy.