Polenta Curd Casserole with Drunken Raisins

For the polenta and toast casserole with drunken raisins, first marinate raisins with alcohol and cover with lukewarm water. Leave to infuse.

Preheat the oven to 180 °C. Grease an ovenproof casserole dish with a little butter.

Bring milk with 70 g sugar, vanilla sugar, salt and butter to a boil, stir in polenta and simmer over medium heat for 3-4 minutes. Stir to prevent the polenta from sticking. Then place pot in a cold water bath.

Separate eggs, whisk yolks into the polenta while it is still hot and stir in a water bath until lukewarm. Add curd cheese, lemon juice and zest. Beat the egg whites with a pinch of salt and the remaining sugar until firm and fold into the polenta mixture. Pour into the greased pan, smooth and bake for 45 minutes.

Let cool a bit and sprinkle with powdered sugar, portion out and serve polenta topping with drunken raisins.

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