Sous Vide Lamb Chop With Cheese Polenta

For the Lamb Chop：
Step 1：
Set the Sous Vide Precision to 140°F /60°C.

Step 2：
Season the lamb chop with salt, cloves, pepper and oil. Place in a large zipper lock and place the bag in the water bath. Set the timer for 3 hours.

Step 3：
When the timer goes off, remove the bag from the water bath. Remove the lamb chop from the bag and pat dry.

Step 4：
Heat oil and oil in a pan over medium-high heat. Add the lamb chop to the pan and sear on the both side until brown.

Finishing Steps：
Remove lamb chop from the pan and let rest for five minutes before remove the lamb chop transfer to a cutting board. Slice thin.

For the Cheese Polenta：
Step 1：
Bring the water to a boil. Bring the water to a brisk boil over medium-high heat. Add the milk.
Pour the polenta into the boiling water..
Turn down the heat to low and continue whisking until the polenta has thickened enough .

Step 2：
Cook the polenta 15-20 minutes. Stir in cheese and butter.

Additional Notes:
Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried.