These Pesto lamb chops with polenta fingers make for an easy dinner party main. Crunchy, juicy and fresh all at once, it's guaranteed to be a hit.
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Bring stock, onion salt and 21/4 cups (560ml) water to the boil in a large heavy-based saucepan over medium-high heat. Gradually add the polenta in a thin, steady stream, whisking constantly until all polenta is incorporated. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon, for 3 mins or until mixture thickens and polenta is soft. Remove from heat and stir in the parmesan. Pour into prepared pan. Set aside for 10 mins to cool. Place in fridge for 1 hour or until set.
Turn polenta onto a board. Cut into 24 fingers. Wipe frying pan clean. Heat 1 tbs of the oil in the pan over high heat. Cook polenta for 2 mins each side or until golden.