RECETTE DE POLENTA CREMEUSE FROMAGE RAISINS ET VIANDE D'AGNEAU HACHÉE

Ingredients

• 200 g Cornmeal (Polenta) (fine or medium grind)
• 300 g Ground Lamb (prefer fresh, 80% lean)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 50 g Raisins (golden or dark, rehydrated in warm water)
• 100 g Cheddar Cheese (sharp, grated)
• 1 tsp Five‑Spice Powder (Chinese five‑spice blend)
• 500 ml Water (cold tap water)
• to taste Salt
• to taste Black Pepper
• 30 g Fresh Spinach Sprouts (for garnish)

Instructions

1. Rehydrate Raisins

   Place the raisins in a small bowl and cover with warm water. Let them sit while you prepare the meat.

   Time: PT5M

2. Brown the Ground Lamb

   Heat the skillet over medium heat, add the olive oil, then add the ground lamb. Break it up with a spoon and cook until browned, about 6‑8 minutes.

   Time: PT8M

3. Add Spices and Raisins

   Stir in the five‑spice powder, the drained raisins, and a pinch of extra salt. Let the mixture simmer for 4‑5 minutes so the flavors meld.

   Time: PT5M

4. Boil Water for Polenta

   In a saucepan, bring 500 ml of water to a rolling boil.

   Time: PT5M

5. Cook the Polenta

   Reduce the heat to medium‑low. Gradually whisk in the polenta in a thin stream, stirring constantly to avoid lumps. Continue cooking, stirring, for 6‑7 minutes until the mixture thickens and pulls away from the sides of the pan.

   Time: PT7M

6. Combine Lamb with Polenta

   Fold the cooked lamb mixture into the hot polenta, mixing evenly.

   Time: PT2M

7. Melt Cheddar Cheese

   Sprinkle the grated cheddar over the polenta‑lamb blend and stir until the cheese melts into a creamy sauce.

   Time: PT2M

8. Plate and Garnish

   Using a round cookie cutter, cut neat portions on the serving plates. Garnish each portion with a few fresh spinach sprouts.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g