To cook polenta, place water in a heavy-based saucepan over medium heat. Allow water to come to a slow simmer. Slowly pour polenta into water while whisking to combine.

Reduce heat to as low as possible. Stir polenta occasionally with a wooden spoon for 40-45 minutes.

Polenta is cooked when it comes away from the sides of the pan. Stir salt, pepper, butter, parmesan, mascarpone and extra pepper through polenta and keep it warm.

Place a frypan over high heat, add cutlets and cook for 2 minutes on each side or until they are cooked medium.

Place a frypan over high heat, add cutlets and cook for 2 minutes on each side or until they are cooked medium.

Remove cutlets from pan and keep them warm. Add wine, stock and quince paste to pan and simmer for 5 minutes or until sauce has thickened.

To serve, place polenta on serving plates, top with lamb and spoon over sauce.