Seared Lamb with Cherry Agrodolce, Creamy Polenta, and Arugula

Ingredients

• 1 tablespoon canola oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 3 cups chicken stock or water, more if needed
• 1 cup milk
• 1 cup finely ground polenta
• 1/2 cup grated Grana Padano or Parmesan cheese
• 3 tablespoons butter
• Salt and freshly ground black pepper
• 1/4 cup red wine vinegar
• 1 1/2 cups pitted and halved Bing cherries
• 2 tablespoons sugar
• 6 portions boneless lamb loin (about 6 ounces each), trimmed
• 2 tablespoons canola oil
• Arugula, for serving