Red Ticino polenta with lamb ragù and parsley root

Name: Red Ticino polenta with lamb ragù and parsley root
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: Swiss

In short: Slow-cooked Rosso del Ticino polenta and a lamb ragù with parsley root, rosemary and tomato. A gremolata of parsley and lemon on top adds freshness.

Serves: 4. 75 minutes.

Agnello svizzero, Mais da polenta (Rosso del Ticino), Radice di prezzemolo, Cipolla, Carota, Aglio, Rosmarino, Alloro, Prezzemolo

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Updated on 25 October 2026