Sweet polenta

1. 

samp (polenta) 10.5 oz (300 g) • water 1.3 cup (300 ml)

Pour boiling water over the polenta in a bowl. This is the way how to suppress the bitter taste.

2. 

water 1.25 quart (1200 ml) • salt 1 pinch

Put the contents of the bowl in cold water with a pinch of salt, mix well and bring to a boil.

3. 

In about 30 minutes from the moment of boiling point, with almost constant stirring, cook the porridge.

4. 

pear 1.1 lb (500 g) • lemon 0.5 pc • raisins 3.5 oz (100 g) • walnuts 3.5 oz (100 g)

Peel the pears, remove the cores, cut into small cubes and sprinkle with lemon juice in a large bowl. Soak the raisins. Finely chop or grind the nuts.

5. 

sugar cane 2 oz (60 g) • honey  4 tbsp • vanilla sugar 2 pk • ground cinnamon 2 tsp • orange juice ¾ cup (200 ml)

Drain the raisins, add to pears and stir in the cooked porridge. Add cane sugar, honey, cinnamon, vanilla sugar and juice from about two oranges.

6. 

Finally add nuts.

7. 

Pour the polenta on a large baking sheet where you first pour cold water.

8. 

After it has cooled, cut and serve.