Lamb Cutlets With Creamy Polenta And Parsley Oil

• 2 cups milk
• 3/4 cup water
• 2/3 cup instant polenta
• 1/4 cup finely grated parmesan
• None None Parsley Oil
• 1/3 cup extra virgin olive oil
• 2 tbsp finely chopped parsley
• 2 cloves garlic, crushed
• None None Lamb Cutlets
• 8 None lamb cutlets, trimmed
• 3 None zucchini, halved crosswise, thinly sliced

1. In a large saucepan, bring the milk and water to a boil on high heat.
2. Gradually stir in polenta. Reduce heat and simmer, stirring, 4-5 minutes, until polenta thickens slightly. Stir in parmesan and parsley and season to taste. Keep warm.
3. To make parsley oil, in a small bowl, whisk together all ingredients and season to taste.
4. Preheat grill on high. Brush cutlets and zucchini lightly with olive oil. Grill 2-3 minutes, turning once, until cooked to taste.
5. Serve polenta topped with lamb cutlets and zucchini. Drizzle with parsley oil.

milk, water, instant polenta, parmesan, parsley oil, extra virgin olive oil, parsley, garlic, cutlets, lamb cutlets, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/23107 (may not work)