1 Cook lamb in half the oil in a deep, large frying pan for 2 minutes on each side. Remove. Add remaining oil, onion and mushrooms to pan. Cook, stirring, for 5 minutes.
2 Stir in tomatoes, tomato paste, red wine and water. Bring to boil. Return lamb. Simmer, uncovered, for 12 minutes, or until reduced and thickened. Season with salt and pepper.
3 Boil stock in a large saucepan. Reduce heat to low. Gradually add polenta. Cook, stirring, for 3 to 4 minutes until thick and smooth. Stir through cream.4 Divide polenta among plates. Top with lamb casserole. Sprinkle with fresh parsley.
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