NUTRITION

SERVINGS

INGREDIENTS

3.75 oz ground lamb

0.13 cup dry polenta

0.5 cup liquid egg whites

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

1 tbsp tomato paste

0.5 cup beef broth

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium-high heat.

• 2

  Add the ground lamb and cook until browned, breaking it up with a wooden spoon or spatula.

• 3

  Stir in the diced onion, carrot, and celery, cooking for 5 minutes until the vegetables have softened.

• 4

  Add the minced garlic, tomato paste, dried rosemary, sea salt, and black pepper, stirring for 1 minute to bloom the spices.

• 5

  Pour in the beef broth and reduce heat to low, simmering for 15 minutes until the sauce has thickened and the flavors are concentrated.

• 6

  While the ragu simmers, bring 1 cup of water to a boil in a separate small pot and whisk in the dry polenta.

• 7

  Reduce polenta heat to low and cook for 5 minutes, then vigorously whisk in the liquid egg whites for 2 minutes until the texture is fluffy and creamy.

• 8

  Spoon the creamy polenta into a shallow bowl and top with the savory lamb ragu to serve.