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To make the Vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the extra virgin olive oil, salt, pepper, thyme, vinegar, and lemon juice.
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Let marinate at room temperature for 15 min.
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Remove vegetables from the bowl, shaking off excess marinade.
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Grill over Direct Medium heat for 6 min, turning once halfway through grilling time.
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Remove from grill and chop roughly.
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Put vegetables in a medium saucepan and add in the chicken broth.
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Simmer over medium heat for 15 min.
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Remove from heat and keep hot.
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To prepare the Polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil.
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Add in polenta and stir well.
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Reduce heat and simmer for 12 min, covered.
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Remove from heat and stir in lowfat sour cream.
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To grill the Chops: In a small bowl, mix together the bread crumbs, salt, and pepper.
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Roll each lamb chop in the breadcrumb mix.
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Grill chops over Direct Medium heat for 9 min for medium-rare, turning once halfway through grilling time.
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Serve with creamy polenta and grilled vegetables.
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This recipe yields 4 servings.
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Wine Recommendation: Comfort food like this calls for an earthy but elegant wine to enhance the warmth of the moment.
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A robust Italian red from the province of Umbria - try a Torgiano Rosso Riserva, for example.
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Beer Recommendation: Black and Tan is what you'll want with this homey dish.
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The beer simultaneously acts as a rich sauce and a palate cleanser, inviting the next bite, the next sip.
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Comments: This family-style recipe embodies the splendor of home cooking; simple, yet oh so tasty.
