Quince Lamb & Blue Cheese Polenta

Serves 2


  • 6 x 50g lamb cutlets, trimmed
  • 1 tablespoon quince paste
  • Sea salt and cracked black pepper
  • 50g rocket (arugula) leaves
  • Blue cheese polenta
    • 2 cups (500ml) chicken stock
    • 1 cup (250ml) milk
    • ¾ cup (120g) instant polenta
    • 80g blue cheese, crumbled


  1. To make the blue cheese polenta, place the stock and milk in a saucepan over high heat and bring to the boil.
  2. Add the polenta and stir for 2–3 minutes or until creamy.
  3. Spoon polenta into a small greased ceramic dish and refrigerate until set.
  4. When set, cut the polenta into two pieces.
  5. To cook the lamb and polenta, place the lamb cutlets on a tray, spread with quince paste and sprinkle with salt and pepper.
  6. Add the polenta slices to the tray and top with the blue cheese.
  7. Preheat a grill on high heat.
  8. Place lamb and polenta under the grill and cook for 3–4 minutes or until lamb is cooked to your liking.
  9. Place on serving plates with the rocket and serve.