Pole Croquettes on Honey-Orange Sauce

Stir corn semolina and salt into boiling milk and boil until thick porridge. Add lemon zest, honey and raisins. Spread the mixture on a wooden board to the thickness of a finger, let it cool and cut out cubes. Turn them in egg and breadcrumbs and fry until golden. Mix honey well with orange juice, stir in Grand Marnier and serve lukewarm.

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