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1
Preheat oven to 375u00b0F.
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2
In a large deep skillet, heat oil over medium-high heat. Add onions and cook, stirring often, until tender and golden, about 10 minutes.
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3
Add lamb and cook, breaking up with the back of a spoon, until browned and no pink remains, about 10 minutes. Drain any fat; season with salt and pepper.
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4
Add garlic and tomato paste and cook for 1 minute.
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5
Add wine and simmer until it is reduced by half. Add broth, tomatoes, and rosemary.
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6
Adjust to maintain a simmer, stirring occasionally until sauce thickens and coats meat, about 15 minutes. Remove form heat. Stir in olives and parsley.
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7
POLENTA: in a large saucean over high heat, bring water to a boil. Stir in polenta, milk and salt, stirring constantly, until smooth and polenta begins to thicken, about 15 minutes.
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8
Reduce heat to medium and cook until polenta begins to bubble and pop about 10 minutes.
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9
Reduce heat to low, stir in Parmesan and butter, continue to stir until polenta pulls away from sides of the pan, about 10 minutes.
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10
TO ASSEMBLE: Spread lamb filling into a 9x13-inch baking dish.
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11
Drop large spoonfuls of polenta evenly over surface of lamb and gently spread to get an even layer.
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12
Bake for 30-40 minutes until polenta is golden and filling is bubbling around edges. Let cool for 10 minutes before serving.
