Sweet Polenta with Apricot Compote

For the sweet polenta with apricot compote, bring the water and milk with a little butter to the boil in a large saucepan. Pour in the polenta semolina and let it bubble for about 5 minutes.

Stir in sugar and a pinch of salt. Spread the finished polenta on a baking tray covered with baking paper and refrigerate for about 40 minutes.

In the meantime, wash, halve and pit the apricots. Place in a large saucepan with sugar, vanilla sugar, lemon juice and water and bring to the boil. Boil for about 10 minutes.

Turn out the polenta from the tray and cut into strips or squares, fry briefly in a pan with a little butter. Arrange on plates with the apricot compote and serve Sweet Polenta with Apricot Compote sprinkled with powdered sugar and cinnamon.

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