MASCARPONE CRUSTED LAMB CHOP
Goat cheese polenta

• 2 tablespoons extra virgin olive oil
• 3 to 4 chops per person
• 3 to 4 ounce Mascarpone
• 3 to 4 ounces cream cheese
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped parsley
• 1 1/2-Cup fresh bread crumbs mixture
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 cup freshly grated Reggiano

Preheat oven to 400 degrees.
In a sauté pan heat the olive oil, when hot add the lamb chop and sauté for 1 to 2 minutes on each sides, or longer if you like your meat more cooked. Remove from the heat and let cool at room temperature for 30 minutes. Make the fresh Breadcrumbs and mix with the sun-dried tomatoes and Parmesan. In the meantime mix the cheeses with the garlic and parsley. Cover each lamb chops with the cheese mixture and coat to cover completely with the bread crumbs mixture. Bake in the broiler for 5 minutes, or until golden brown.

For the polenta:

• 2 tablespoons butter
• 1/2 cup diced onion
• 1 teaspoon finely chopped garlic
• 1-cup fine ground cornmeal
• 2-cup chicken stock
• 1-cup low fat buttermilk
• 1-cup corn
• 3 whole eggs
• 1/2 cup grated Reggiano Parmesan
• 4 to 5 ounces goat cheese
• Salt and pepper to taste

In a large saucepan (preferably non-stick), heat the butter, when foamy, add the onion and sauté until light golden brown, add the garlic, when fragrant, add the cornmeal and the stock cook over medium heat. Using a wooden spoon, mix until it comes to a boil. Immediately reduce the heat and keep mixing, scraping the sides and bottom, to avoid sticking or burning. Continue stirring for 10 minutes and add the buttermilk. In your food processor, add the corn and eggs, blend until very smooth. Add the corn mixture to the polenta, add the Reggiano, goat cheese and nutmeg and mix well.