Quince lamb with blue cheese polenta

Instant polenta and ready-made quince paste make this impressive Donna Hay dish a breeze
By Donna Hay
Quince lamb with blue cheese polenta
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus setting time for polenta
  • Effort: easy


For the cutlets

  • 6 50g lamb cutlets, trimmed
  • 1 tbsp quince paste
  • 50 g rocket

For the blue cheese polenta

  • 500 ml chicken stock
  • 250 ml milk
  • 120 g instant polenta
  • 80 g 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. Add the polenta and stir for 23 minutes or until creamy. Spoon polenta into a small greased ceramic dish and refrigerate until set. When set, cut the polenta into two pieces.

2. To cook the lamb and polenta: preheat a grill on high heat. Place the lamb cutlets on a tray, spread with quince paste and sprinkle with salt and pepper. Add the polenta slices to the tray and top with the blue cheese.

3. Place lamb and polenta under the grill and cook for 34 minutes or until lamb is cooked to your liking. Place on serving plates with the rocket and serve.

donna hay - fast fresh simple

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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