Polenta casserole with quark

Ingredients for 4 servings:

• 100 g corn semolina
• 200 ml milk
• 200 ml water
• 250 g low-fat curd cheese
• 2 eggs
• 50 g butter
• 1 tsp candied lemon peel, diced
• 1 tsp candied orange peel, diced
• 2 tsp vanilla sugar, homemade
• ⅛ vanilla pod(s)
• 2 tbsp desiccated coconut
• 80 g brown cane sugar
• 1 pinch of salt
• 2 handfuls of raisins
• 1 apple, sliced ​​into thin slices
• 100 g almond flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

The day before, mix the milk and water. Bring the milk and water to a boil with the desiccated coconut, candied lemon and orange peel, vanilla, sugar, and salt. Let it steep overnight. In the morning, strain the milk and bring it back to a boil. Slowly add the cornmeal and let it swell over low heat for about 10 minutes, stirring occasionally. Remove the polenta from the heat and let it stand for a while to cool. In the meantime, preheat the oven to about 180–200°C. Mix the quark and eggs well. Take 20g of the butter and set aside. Toast the flaked almonds over a medium heat (be careful, they will darken quickly). Mix the rest of the butter with the quark mixture and fold into the cooled polenta. Carefully add the raisins and stir gently. Brush an ovenproof dish with half of the remaining butter and pour in the polenta. Arrange the apple slices on top, then scatter the flaked almonds over the top. Now add the remaining butter in flakes and place it in the preheated oven. Serve immediately when the dish is ready. It can also be served cold as a dessert.