A small package of instant polenta (available at supermarkets)
Half a kilogram of lizard meat
Three soup spoons of butter
One cup of hot water
A sprig of rosemary
Two tomatoes, peeled and seeded, diced
One onion, diced
Two soup spoons of parsley and chives, diced
One crushed garlic clove
One tablespoon of cornstarch
Salt, black pepper, and grated cheese to taste
One egg yolk for brushing
A small package of instant polenta (available at supermarkets)
Half a kilogram of lizard meat
Three soup spoons of butter
One cup of hot water
A sprig of rosemary
Two tomatoes, peeled and seeded, diced
One onion, diced
Two soup spoons of parsley and chives, diced
One crushed garlic clove
One tablespoon of cornstarch
Salt, black pepper, and grated cheese to taste
One egg yolk for brushing
Season the meat with salt and pepper
Put it in a pressure cooker with two soup spoons of butter and brown it well
Add hot water and rosemary, then cover the pot
Cook the meat until it's tender
If necessary, add more hot water
Strain and reserve
Sauté the onion and garlic in the remaining butter, then add parsley and chives
Put the tomatoes in and cook for 5 minutes
Add the meat and stir well
Sprinkle cornstarch through a sieve and stir until it's slightly dry
Turn off the heat and reserve
Prepare the polenta according to the manufacturer's instructions and assemble the dish
In a greased refrigerator, spread half of the polenta and top with the meat
Make a new layer with the remaining polenta and brush with egg yolk
Sprinkle with cheese and bake in the oven.
