Apple Polenta

Ingredients for 6 servings:

• 270 g corn semolina
• 30 g semolina (wheat semolina)
• 100 g millet
• 250 g sugar, fine
• 2 tbsp vanilla sugar
• 8 ½ dl milk
• 120 g raisins
• ½ dl rum
• 5 large eggs
• 170 g margarine
• 1 tbsp honey
• 1 pinch of cinnamon
• 1 ¼ kg apples, slightly sour
• 1 lemon(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Türkentommerl, a specialty from Carinthia

Soak the raisins in rum. Rinse the millet several times in hot water (to remove any bitterness) and then let it soak in the milk in a bowl with the cornmeal, a pinch of salt, and the wheat semolina for at least an hour. Peel and core the apples, slice them finely, drizzle with lemon juice, and mix with the soaked raisins. Whisk the eggs with sugar, cinnamon, honey, and vanilla sugar until frothy, then stir in the semolina-milk mixture. Preheat the oven to 200°C and melt the margarine in a baking dish (a 35 x 25 x 6 cm dish is ideal for the specified amount of Tommerl). Pour the mixture into the dish and bake at 170°C (bottom heat) for 15 minutes. Remove the baking dish from the oven and stir in the apples until thoroughly blended. Then smooth the surface and bake the casserole for another 15 minutes at 170°C with fan-assisted oven. Then mix the tommerl thoroughly until it reaches the bottom and smooth it again. Bake at 170°C with top/bottom heat for 65-75 minutes, then leave in the closed, switched-off oven for another 15 minutes. Then open the oven a few centimeters. Remove the tommerl after 30 minutes. The tommerl can be served warm or cold.