Polenta Casserole Sweet

First boil the milk with the scraped vanilla pod and a pinch of salt, pour in the corn semolina. Bring to the boil and allow to steam out for 10 minutes.

Cream the butter, gradually add the powdered sugar, vanilla pulp and the egg yolks, continue to stir for a while, then vigorously stir in the cooled corn semolina with a mixer.

Now fold in the beaten egg white. Peel the apples, cut into quarters, cut into wedges, lightly steam with orange juice and cinnamon, can still have some bite.

Grease the baking dish with butter and sprinkle with crumbled almond flakes.

Fill a layer of cornmeal mass then a layer of apples, again cornmeal mass, sprinkle the rest of the apples on top.

Bake in the oven at 185 °C top and bottom heat for one hour. Spread with currant jam.

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