Instructions: Preheat oven to 325 degrees. Heat a large oven-proof saucepan over medium heat. Add 1 tablespoon butter and swirl to coat the bottom of the pan. Add shallots and ginger, and saute, stirring, until soft, about 6 minutes.

Add polenta, preserved lemon and stock. Season with salt and pepper, stir well, fold in remaining butter and cover tightly with foil. Transfer to oven and bake until liquid is absorbed, 45 minutes to 1 hour. Correct seasonings and serve. This is great with roast chicken or almost any kind of stew or braised meat or poultry.

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