Apple-polenta pancake

Ingredients for 4 servings:

• 500 ml milk
• 150 g polenta (minute polenta)
• 3 eggs
• 2 tbsp butter
• 70 g raisins, optional, possibly soaked in rum
• 70 g almond sticks or almond flakes
• 500 g apples
• possibly lemon juice
• 4 tbsp sugar
• Clarified butter or neutral oil
• powdered sugar for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

gluten-free, simple, inexpensive

Bring the milk, sugar, and butter to a boil, stir in the polenta, and simmer on low heat for about 1-2 minutes. The mixture will thicken quite a bit. Remove from the heat, let it cool slightly, and then quickly whisk the whole eggs, one at a time, into the polenta mixture. In the meantime, wash the apples, finely grate them with the peels, and drizzle with lemon juice, if desired, and set aside. For something a little more “spirited,” you can soak the raisins in a little rum. Heat clarified butter or neutral oil, lightly toast the almond slivers, then add the polenta mixture and cook over high heat, stirring frequently. When the polenta mixture is lightly browned, stir in the grated apples and raisins. Continue to cook the mixture lightly. Serve on plates; if you like it even sweeter, sprinkle with powdered sugar and enjoy immediately.