Red Wine Cutlets with Cheesy Polenta

• 12 trim lamb cutlets
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• black pepper
• 1 litre gluten free chicken stock
• 1 cup polenta
• 1/4 cup KRAFT* 33% Less Fat Grated Parmesan Cheese Blend Blend
• 1/4 cup chopped chives
• 1/2 cup gluten free beef stock
• Seasonal vegetables to serve

1. Combine cutlets, vinegar, oil and pepper in a large bowl.
2. Mix to coat.
3. Set aside for 20 minutes.
4. Bring chicken stock to the boil, add polenta and cook for 7-10 minutes over a low heat, stirring often.
5. Stir through the parmesan and chives.
6. Sear cutlets in a preheated pan for 2 minutes each side over a high heat.
7. Remove cutlets from pan, cover with foil and set aside.
8. Add remaining marinade to the pan with stock and bring to the boil.
9. Allow to reduce slightly.
10. Serve drizzled with the vinegar reduction, polenta and seasonal vegetables.

cutlets, red wine vinegar, olive oil, black pepper, chicken, polenta, parmesan cheese, chives, beef stock, vegetables

Taken from www.kraftrecipes.com/recipes/red-wine-cutlets-cheesy-polenta-104218.aspx (may not work)