Instructions: Bring the 3 cups water to a boil in the top of a double boiler. Add the cornmeal-water mixture, garlic, basil, salt and pepper. Cook, stirring constantly with a whisk, until mixture again comes to a boil. Reduce heat and simmer for 20 to 30 minutes, until smooth, stirring occasionally.

Stir in butter and cheese. When butter is melted, remove polenta from heat and serve with the some of the sauce from the lamb shanks spooned over or alongside polenta.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.