Polenta casserole with caramelized plums

Ingredients for 4 servings:

• 250 ml milk
• 30 g butter
• 80 g sugar
• 1 packet of vanilla sugar
• some lemon zest
• 150 g polenta (corn semolina)
• 250 g quark
• 1 egg(s)
• 20 g butter
• 100 g sugar
• 2 cl Amaretto
• 100 ml orange juice, freshly squeezed
• 500 g plums
• some cinnamon, ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

sweet main course or dessert

For the caramelized plums, pit and quarter the plums. Melt the butter in a saucepan. Add the sugar and let it caramelize until light. Carefully deglaze with the Amaretto and orange juice. Simmer briefly until the caramel has dissolved. Then add the plum pieces and a little cinnamon and simmer for about 3 minutes. Then let it cool. For the casserole, bring the milk, butter, sugar, vanilla sugar, and lemon zest to a boil in a saucepan. Add the polenta and stir well. Bring back to a boil briefly, remove from the heat, and let it cool slightly. Then stir in the quark and egg. Grease four small baking dishes (approx. 200 ml) well and spread the polenta mixture evenly. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Carefully turn the polenta casserole out onto plates and serve with the caramelized plums.