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Sweet Polenta Casserole
Ingredients
| 700 ml | milk |
| 200 g | polenta |
| 1/2 tsp | saffron |
| 100 g | sugar |
| 80 g | butter |
| 4 | eggs |
| butter, to grease the casserole dish |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 45 min / Grade of difficulty: easy / Calories per portion: n/a
Bring the milk to a boil. Trickle in the polenta and the saffron. Cook and stir until the mixture thickens. Take the polenta from the heat.
Stir into the still hot polenta 80g sugar and the butter. Cover and leave to cool.
Preheat the oven to 170°C.
Separate the eggs, then stir the egg yolks into the polenta. Whisk the egg whites with 20g sugar until stiff, then fold the beaten egg white in the batter.
Grease a casserole dish with butter, fill in the polenta and flatten. Bake in the preheated oven for approximately 35 minutes until the edges of the polenta casserole are getting brown.
Goes well with any fruit sauce.
Stir into the still hot polenta 80g sugar and the butter. Cover and leave to cool.
Preheat the oven to 170°C.
Separate the eggs, then stir the egg yolks into the polenta. Whisk the egg whites with 20g sugar until stiff, then fold the beaten egg white in the batter.
Grease a casserole dish with butter, fill in the polenta and flatten. Bake in the preheated oven for approximately 35 minutes until the edges of the polenta casserole are getting brown.
Goes well with any fruit sauce.
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