Polenta "Makis" with Lamb, Prosciutto, and Dried Fruit

On dine chez Nanou

If you have been searching for a rich and flavorful dish that is both sweet and savory, then look no further. This recipe for Polenta “Makis” with Lamb, Prosciutto and Dried Fruit combines decadent lamb with polenta and other sweet and savory ingredients for a dish that is out of this world. It may take some time to make this dish so it is perfect for a Sunday dinner with family and friends. Everyone will love the rich and hearty flavors of this dish.


  • 1 liter water
  • coarse salt
  • 250 grams polenta
  • 50 grams parmesan
  • 5 dried apricots
  • 2 figs
  • 3 dates
  • 15 grams butter
  • 1 sprig rosemary
  • 1 tablespoon balsamic vinegar (good)
  • 1/2 cube vegetable stock
  • boiling water
  • 4 lamb fillets (small)
  • dried rosemary
  • salt
  • pepper
  • 8 slices prosciutto


  1. In a large saucepan, bring the water to a boil and add the coarse salt. Pour in the polenta and stir. Be careful of any possible splashing. Lower the heat and cover. Stir every 4 or 5 minutes, scrapping the sides and bottom as it cooks. Cook for a total of 30 to 35 minutes. Remove from the heat and stir in the Parmesan cheese.
  2. Meanwhile, finely chop the dried apricots, figs, and dates.
  3. Melt the butter in a frying pan and brown the fruit for 3 to 4 minutes. Add a sprig of rosemary and the balsamic vinegar. Remove from the heat and stir. Add 1/2 cube of vegetable stock and a glass of boiling water. Mix well and simmer over low heat for 7 to 8 minutes. Set aside.
  4. Heat a dry frying pan and brown the lamb fillets with the dried rosemary, salt, and pepper. Cook the lamb to the desired doneness.
  5. When the polenta is ready, spread it on a silicone baking mat or a piece of parchment paper and cover it with a second silicone mat. Gently roll with a rolling pin to evenly spread the polenta. Do not spread it too thin; it needs to be sturdy enough to roll. Shape it into large rectangle (like a jelly roll cake).
  6. Place the prosciutto on a third silicone mat (or piece of parchment paper), making sure that the slices overlap. Place the polenta rectangle on top; the polenta should cover the prosciutto. Place the lamb fillets in a row at the bottom of the rectangle. Before rolling, make a cut in the polenta and prosciutto in between each fillet so you can work on them individually. Roll gently, squeezing the polenta/prosciutto like you were making a sushi roll
  7. Place your roll on a cutting board and slice the lamb into makis.
  8. Serve with the dried fruit sauce and a mesclun salad.
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