Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 ml milk, fresh (3.5%)
- 90 g polenta
- 2 egg yolks
- 1 pinch (s) sea salt without added iodine
- 1 tablespoon sugar
- Cinnamon powder (organic quality without additives)
- Rapeseed oil for frying
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil with a pinch of salt. Remove the pan from the heat and stir in the polenta and 2 egg yolks one after the other. The order is not important. Now the polenta swells for the next 2 - 5 minutes (depending on the type, please follow the instructions on the packaging).
- Heat a pan with rapeseed oil and fry the polenta on both sides until golden brown.
- In addition, a sugar-cinnamon mixture tastes best and / or fresh fruit that is well tolerated.
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