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Polenta-Topped Lamb & Eggplant Pie

3 faves
Nutrition per serving    (USDA % daily values)
CAL
1047
FAT
220%
CHOL
102%
SOD
88%

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Ingredients for 4 servings

2 tablespoons EVOO

1 1/2 pounds ground lamb, patted dry

Salt and pepper

1 small, firm eggplant, peeled and chopped into 1/2-inch dice

1 small onion, finely chopped

1 fresh red chile pepper (such as fresno, cherry or finger), seeded and finely chopped

4 cloves garlic, finely chopped

1 cinnamon stick (3 inch)

1 teaspoon dried or 1 tbsp. finely chopped fresh oregano

1/4 cup tomato paste

1 container (32 oz.) chicken stock

1 cup milk

1 cup quick-cooking polenta

1 tablespoon butter, chopped

1 1/2 cups crumbled feta cheese

1/2 cup grated parmigiano-reggiano cheese

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