Punching with Polenta

Despite my love of all things Italian, I was a polenta virgin. Polenta is really peasant food but as with all things artisan polenta was appropriated by the gourmet chefs as a new addition to high end restaurants and thus it was introduced to the aspiring middle classes.
Until last Sunday, I have steered a wide berth of anything to do with polenta. Truly I feared it. However Mr MDS is a purveyor of Olive the foodie magazine and it recently had a review of Tom Aikens new cook book Easy accompanied by a recipe for Lamb rumps with rosemary and parmesan polenta. Mr MDS loves a bit of lamb so I decided to be brave and surprise him with a Sunday lunch that wasn't roast chicken.


The ruddy polenta wasn't peasant prices! In fact it cost £5.20 in Waitrose but I did love the authenticity of it and the packaging. I set to Mr Aikens polenta recipe and it was a winner. Everyone wolfed the polenta down even the petit garcon. The lunch was aided by a discovery all of my own - a Ravens Wood Californian red Zinfandel, the year was 2007. I chilled it first in the fridge and it really suited the wine.


I'm not sure if I can reproduce the recipe but just in case I'd be infringing copyright etc. I won't. But as it is Father's day soon maybe the recipe book would be a good present accompanied by a bottle of Ravens Wood.