Lamb Tenderloin with Polenta and Taleggio

Preparation

Sear the lamb tenderloins in a little oil on a hot frying pan until they have browned all over.
Set the tenderloins aside.
Peel and chop onions and fry them in the frying pan over moderate heat.
Peel and chop garlic and carrot and add them to the pan along with cubed celery and mushrooms.
Turn up the heat, pour red wine over the vegetables and let it boil vigorously for a couple of minutes.
Add vegetable stock, herbs and salt to taste and let the sauce simmer over low heat for 30-60 minutes.
Check on the sauce regularly and top up the liquid, if its about to dry out.
Put the meat back in the pan and let it simmer under lid to heat it through.
Arrange the meat on a serving dish and keep it warm.
Pass the sauce through a sieve and discard the vegetables.
Bring the liquid to the boil, thicken it with butter and if necessary a little corn starch, add chopped olives and adjust the taste with salt and perhaps a pinch of sugar.
Bring salted vegetable stock and white wine to the boil for the polenta.
Keep stirring with a wooden spoon, while you sprinkle polenta into the boiling liquid
When the polenta grains have dissolved and the consistency resembles porridge, it is time to add the cubed taleggio cheese.
Keep stirring until the cheese has melted and the polenta is ready to serve.
Serve the lamb tenderloins with polenta and taleggio along with generous drops of the divine sauce.