Sysco Imperial Lamb Chops with Tomato Salsa and Spicy Polenta Courtesy Of: Sysco Source Sysco Imperial Lamb Chops with Tomato Salsa and Spicy Polenta 24 1 gal Wholesome Farms skim milk 1/4 cup Sysco Natural cilantro, minced 1 1/2 Tbsp Sysco Imperial salt 1 tsp Sysco Imperial ground cayenne 2lbs Sysco Classic yellow cornmeal 12 oz Sysco Imperial froxen corn kernels, thawed 2lbs Yellow tamatoes, diced 2lbs Sysco Imperial red tomatoes, diced 1lbs Sysco Imperial red onions, diced 1/2 cup Sysco Natural basil leaves, minced As needed Arrezzio olive oil To taste Sysco Imperial salt, ground black pepper 24, 5-oz. Sysco Imperial lamb loin chops 24 cups Sysco Natural clipped spinach 8 ripe Sysco Brand avocados, peeled pitted As needed Sysco Natural opal basil For polenta, combine milk, cilantro, 1½ Tbsp.
salt and cayenne in large saucepan.
Bring liquid to simmer; whisk in cornmeal. Cook, whisking,
over low heat until thick.
Continue to cook, stirring often, until texture loses graininess,
about 30 minutes.
Stir in corn kernels. Spread evenly in buttered sheet pan evenly. Cool polenta until firm.

For salsa, combine tomatoes, onions and basil in bowl. Drizzle with some olive oil;
season to taste with salt and pepper. Set aside.

For steaks, rub with olive oil and season with salt and pepper.
Grill steaks to order to desired doneness

To serve, slice polenta into 48 thin slices; grill to order. Sauté 1 cup spinach in a little olive oil.
Arrange one grilled spicy polenta square on serving plate. Angle one grilled steak over polenta;
Arrange sautéed spinach around polenta. Top lamb with 1/3 cup salsa, three avocado slices,
and opal basil.