Sweet Polenta Slices
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g corn rits
- 3 egg yolks
- liter ⅛ milk
- 0.5 liter ½ water
- 1 pinch (s) salt
- 75 g raisins
- Fat, for the shape
- 4 tablespoon clarified butter
For the compote:
- 2 medium pear (s)
- 0.5 ½ lemon (s), untreated, juice and grated zest it
- 5 tablespoon sugar
- 0.5 liter ½ water
- 2 clove (s)
- 150 g rapes, blue
Print Recipe
Pin Recipe Instructions
- In a tall saucepan, bring the milk, water and a pinch of salt to the boil. Gradually stir in the corn grits while stirring. Simmer to a porridge in an open saucepan over low heat for about 25 minutes. Stir frequently. Finally stir in the raisins and egg yolks.
- Grease a flat mold and pour the mixture into it about 2 cm thick, smooth it out and let it set.
- In the meantime, peel, quarter and core the pears. Simmer together with the lemon juice, a piece of lemon zest, the cloves and 3 tablespoons of sugar in 1/2 l of water for 5 minutes. Let it cool, then fish out the cloves and lemon peel again. Wash the grapes, cut in half and mix with the pears.
- Cut the cooled polenta into diamonds. Fry these in hot clarified butter until golden yellow. Arrange on plates, sprinkle with the remaining sugar and serve with the fruit compote.
- Variant:
- Instead of blue grapes, you can also use other fruits, e.g. plums or cherries.
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