Summary

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

1. 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.
2. Grease a flat mold and pour the mixture into it about 2 cm thick, smooth it out and let it set.
3. 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.
4. 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.
5. Variant:
6. Instead of blue grapes, you can also use other fruits, e.g. plums or cherries.