Recette DE Polenta Cremeuse Fromage Raisins ET Viande D'agneau Hachée
RECETTE DE POLENTA CREMEUSE FROMAGE RAISINS ET VIANDE D'AGNEAU HACHÉE is a easy Italian recipe that serves 4. 500 calories per serving. Recipe by Papa en Cuisine on YouTube.
Prep: 7 min | Cook: 29 min | Total: 46 min
Cost: $20.39 total, $5.10 per serving
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
Rehydrate Raisins
Place the raisins in a small bowl and cover with warm water. Let them sit while you prepare the meat.
Time: PT5M
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
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
Boil Water for Polenta
In a saucepan, bring 500 ml of water to a rolling boil.
Time: PT5M
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
Combine Lamb with Polenta
Fold the cooked lamb mixture into the hot polenta, mixing evenly.
Time: PT2M
Melt Cheddar Cheese
Sprinkle the grated cheddar over the polenta‑lamb blend and stir until the cheese melts into a creamy sauce.
Time: PT2M
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
Dietary info: Gluten‑Free, High‑Protein, Kid‑Friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Cornmeal (Polenta): Instant polenta
- Instead of Ground Lamb: Ground beef, Ground turkey
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Raisins: Dried cranberries, chopped dried apricots
- Instead of Cheddar Cheese: Gruyère, Mozzarella
- Instead of Five‑Spice Powder: Ground cumin + cinnamon + cloves
- Instead of Fresh Spinach Sprouts: Microgreens, arugula leaves
Equipment Needed
- Large Skillet
- Saucepan
- Wooden Spoon or Silicone Spatula
- Measuring Cup
- Measuring Spoons
- Small Bowl
- Box Grater
- Cookie Cutter (round, ~8 cm) (optional)
- Plate for Serving
- Knife
Critical Steps — Do Not Skip
- Rehydrating the raisins fully so they stay plump.
- Stirring the polenta continuously to prevent lumps and scorching.
- Ensuring the ground lamb is browned but not over‑cooked before mixing.
Chef Tips from the Video
- For extra aroma, toast the five‑spice powder briefly in the dry skillet before adding the lamb.
- A splash of milk or cream added with the cheese makes the polenta extra silky.
- Use a high‑quality sharp cheddar for the best melt and flavor.
Troubleshooting
Polenta is lumpy or gritty.
Whisk the cornmeal into rapidly boiling water in a thin stream while stirring constantly. Use a fine‑mesh sieve to sift the polenta before adding if needed.
Cheese separates instead of melting smoothly.
Lower the heat before adding cheese and stir continuously. Remove the pan from heat as soon as the cheese is fully melted.
Raisins are still hard.
Soak raisins longer in warm water (10‑15 min) or use plumped raisins from a jar.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water or milk.
Freezer: Portion and freeze for up to 1 month. Thaw overnight in the fridge and reheat as above.
Room temperature: Not recommended; the dish contains dairy and meat.
Make-Ahead Tips
- Cook the ground lamb a day ahead and store it refrigerated; reheat before adding to the polenta.
- Polenta can be made ahead, cooled, sliced, and reheated with cheese for a quick lunch.
Frequently Asked Questions
What is the cultural significance and history of Lamb and Cheddar Polenta with Raisins in Italian cuisine?
Polenta is a staple of northern Italian peasant cooking, traditionally served plain or with hearty toppings. Adding meat, cheese, and sweet elements like raisins reflects the Italian tradition of balancing savory and sweet, especially in festive or family meals.
What are the traditional regional variations of polenta in Italy?
In the Veneto and Lombardy regions polenta is often served soft with butter and cheese, while in the Alps it may be baked or grilled. Some areas add mushrooms, sausage, or dried fruit, similar to the sweet‑savory combination in this recipe.
How is polenta traditionally served in northern Italy?
Traditionally, freshly cooked polenta is spooned onto a wooden board, allowed to set, then sliced and either fried, grilled, or topped with stews, cheese, or cured meats. This recipe follows the soft‑polenta style, topped with a quick lamb‑cheese mixture.
What occasions or celebrations is polenta with meat and cheese associated with in Italian culture?
Polenta with rich toppings is often served at family gatherings, winter holidays, and rustic mountain festivals where a warming, filling dish is prized. It’s also a favorite comfort food for children’s meals.
What authentic ingredients are essential for a traditional Italian polenta dish versus acceptable substitutes?
Authentic polenta uses coarse cornmeal, water (or broth), and salt. Cheese such as Parmesan or Grana Padano is classic; cheddar works as a modern substitute. Raisins are not traditional but are an accepted sweet addition in some regional recipes.
What are the most common mistakes to avoid when making Lamb and Cheddar Polenta with Raisins?
Common errors include adding polenta to water that isn’t boiling, which creates lumps, and over‑cooking the lamb so it becomes dry. Also, adding cheese over high heat can cause it to separate.
Why does this recipe use five‑spice powder instead of traditional Italian herbs?
The creator wanted a sweet‑savory profile that pairs the lamb and raisins; five‑spice adds warm, aromatic notes that complement both the meat and the dried fruit, offering a unique twist on classic Italian flavors.
Can I make Lamb and Cheddar Polenta with Raisins ahead of time and how should I store it?
Yes. Store the cooked lamb and the polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat the polenta gently, stir in the lamb, and finish with cheese just before serving.
What texture and appearance should I look for when cooking the polenta for this recipe?
The polenta should be smooth, glossy, and pull away from the sides of the pan, forming a thick but creamy consistency. It should not be grainy or watery; a gentle boil and constant stirring achieve the right texture.
What does the YouTube channel Papa en Cuisine specialize in?
The YouTube channel Papa en Cuisine focuses on simple, family‑friendly recipes that blend classic European techniques with quick, everyday cooking tips, often featuring comfort dishes that appeal to children.
How does the YouTube channel Papa en Cuisine's approach to Italian cooking differ from other Italian cooking channels?
Papa en Cuisine emphasizes speed and accessibility, using readily available ingredients and minimal equipment, whereas many Italian channels prioritize traditional methods and longer cooking times. This channel adapts classic dishes for busy home cooks.
Last updated: August 20, 2026
