With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant.
The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.
Employ the oven for a final browning touch, and you'll have a dinner that can't be beat on the busiest night of the week. To see the recipe, keep reading. 2 (14- to 15-ounce) cans stewed tomatoes Serves 4.
1/2 plus 1/8 teaspoon ground allspice
1 pound ground lamb (not lean)
1 pound ready-made plain polenta (in a plastic-wrapped roll)
1/2 pound whole-milk mozzarella, coarsely grated (about 1 cup)
2 (14- to 15-ounce) cans stewed tomatoes