Corsican-style Tsotskhali with Herbed Polenta

Ingredients

In this Corsican adaptation of Tsotskhali, we incorporate the flavors and ingredients commonly found in Corsican cuisine. The original Georgian dish is typically made with beef, but we substitute it with lamb, which is more commonly used in Corsican cooking. Additionally, we infuse the dish with Mediterranean herbs and spices, such as rosemary and thyme, to give it a distinct Corsican flavor profile. The herbed polenta adds a creamy and aromatic element, elevating the dish to new heights. We alse have the original recipe for Tsotskhali, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) lamb or vegetable broth 2 cups (470ml) lamb or vegetable broth
• 1 cup (185g) polenta 1 cup (185g) polenta
• 4 cups (940ml) water 4 cups (940ml) water
• 2 tablespoons butter 2 tablespoons butter
• 1/4 cup (15g) grated Corsican cheese (such as Brocciu or Tomme de Corse) 1/4 cup (15g) grated Corsican cheese (such as Brocciu or Tomme de Corse)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed lamb to the skillet and cook until browned on all sides.
3. 3.
   Sprinkle the paprika, dried rosemary, dried thyme, salt, and black pepper over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Pour the lamb or vegetable broth into the skillet and bring to a simmer. Cover the skillet and let the lamb cook on low heat for 1.5 to 2 hours, or until the meat is tender and easily falls apart.
5. 5.
   In the meantime, prepare the herbed polenta. In a large saucepan, bring the water to a boil. Slowly pour in the polenta while whisking continuously to avoid lumps.
6. 6.
   Reduce the heat to low and cook the polenta for about 20 minutes, stirring occasionally, until it thickens and becomes creamy.
7. 7.
   Stir in the butter and grated Corsican cheese until melted and well combined.
8. 8.
   Remove the lamb from the skillet and set aside. Increase the heat to medium-high and cook the remaining liquid until it reduces and thickens slightly.
9. 9.
   To serve, spoon a generous portion of the herbed polenta onto a plate. Top with the tender lamb and drizzle with the reduced cooking liquid. Garnish with fresh parsley.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb shoulder or leg. Trim any excess fat before cubing the meat.
• Corsican cheese — If you can't find Corsican cheese, you can substitute it with a similar soft cheese like ricotta or feta.

Tips & Tricks

• Marinate the lamb overnight in the herb and spice mixture for even more flavor.
• If you prefer a smoother polenta, use a fine-grain variety and whisk continuously while cooking.
• Serve the dish with a side of sautéed Corsican vegetables, such as zucchini, eggplant, and bell peppers, for a complete Corsican experience.
• For a touch of acidity, squeeze fresh lemon juice over the lamb before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious next-day meal.

Serving advice

Serve the Corsican-style Tsotskhali with Herbed Polenta as a main course, accompanied by a fresh green salad and crusty bread to soak up the flavorful juices.

Presentation advice

Arrange the tender lamb cubes on top of the creamy herbed polenta, drizzling the reduced cooking liquid over the dish. Garnish with a sprig of fresh rosemary or thyme for an elegant touch.