Polenta cuts once sweet - as a side dish to compote

½ L of milk,
200 g of corn semolina, coarse
1 pinch of salt
80 g of sugar
1 egg

For roasting, clarified butter or butter

In addition possibly apple compote:

1 teaspoon cinnamon ground

750 g of mixed apples (Boskoop, Cox orange, for example), I like to use fall apples in the fall, now in the spring of Schrumeläpfel that are not optimally suitable for biting.

100 g of sugar, to taste a spoon of raisins, a little cinnamon.

1 cup of water

Preparation best the day before! Wash the apples, cut out the core, peel and cut into pieces. Boil with water, raisins, sugar and a little cinnamon, keep warm with the stove off until the pieces are soft. Please taste the apple compote again, depending on the variety, a little more sugar may be needed. Refrigerate overnight.

Boil the milk with the pinch of salt and stir in the corn semolina. Keep warm, let it swell and stir. Then let it warm again for 20 minutes. During the cooling phase stir in the egg. Spread the mixture on baking sheet lined with baking paper, cover with plastic wrap and roll out to a uniform thickness of approx. 1 cm with the baking roll. Let cool over night, then cut into lozenges 5-6 cm in size. Fry the corn cuts in a non-stick pan over medium heat in butter until golden brown. Sprinkle sugar / cinnamon over it, serve the warm polenta slices with the cooled apple compote.

These quantities are sufficient as dessert for 5-6 servings.

Cooking Demo: Chicken & Polenta Dish | Season 2 Ep. 3 | GORDON RAMSAY'S 24 HOURS TO HELL & BACK | June 2020