Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4

From Saturday Kitchen
Ingredients
For the sautéed lambs’ kidneys
- 25g/1oz butter
- 1 garlic clove, smashed
- 4 lambs’ kidneys
- 3 sage leaves
- 1 tsp balsamic vinegar
- 50ml/2fl oz Madeira
- salt and freshly ground black pepper
For the wet polenta
- 1 litre/1¾ pints chicken stock
- 1 bay leaf
- 200g/7fl oz polenta
- 125g/4½oz butter
- 50g/1¾oz mascarpone
- 100g/3½oz Parmesan cheese
For the baby turnips and greens
- 50g/1¾oz unsalted butter
- 6 baby turnips with leaves, halved, green parts reserved
- 50–100ml/2–3½fl oz chicken stock
- salt and freshly ground black pepper
Method
To make the sautéed lambs’ kidneys, heat the butter and garlic in a pan until the butter turns a nut-brown colour. Season the kidneys with salt and freshly ground black pepper and fry for a few minutes on each side along with the sage leaves.
Remove the sage and add the vinegar and then the Madeira. Cook until the liquid has reduced and spoon over the kidneys to glaze. Leave in a warm place, covered, to rest.
To make the wet polenta, boil the stock in a pan with the bay leaf and whisk in the polenta. Cook for 8–10 minutes until thickened, stirring constantly, and finish by stirring in the butter, mascarpone and Parmesan. Cover and keep warm.
To make the baby turnips and greens, heat the butter in a pan, add the halved turnips and fry all over. Add the stock and when the turnips are cooked through, add the green parts. Season with salt and freshly ground black pepper and keep warm.
To serve, spoon the wet polenta onto a dish, add the kidneys and juices, followed by the turnips and greens.