Before you cook the lamb, cook the polenta. Bring four cups of lightly seasoned water to a simmer, then whisk in the polenta.
Slowly simmer until tender adding water when needed, about 90 minutes.
Season with salt and pepper.
Grease a pan with grapeseed oil and spread out polenta evenly.
Cool, then refrigerate. Cut the polenta into squares, triangles, or any shape you like.
Brown both sides on an oiled cast iron skillet or griddle, about 4-5 minutes.