Polenta-Schmarrn

Ingredients

• 500 ml milk (3.5 % fat)
• 50 g butter
• 150 g polenta (cornmeal)
• 6 tbsp raw cane sugar (15 g each)
• 350 g plums
• 150 ml alcohol‑free red wine
• 100 ml plum juice
• 1 pinch cinnamon
• 3 eggs
• 250 g yogurt (3.5 % fat)
• 2 tbsp honey
• 1 tbsp Lemon Juice
• 1 tbsp poppy seeds (15 g)
• 1 handful Mint (5 g)
• 2 tbsp powdered sugar from raw cane sugar (15 g)

Instructions

1. 1.

   For the polenta, bring milk to a boil in a pot and add 20 g butter. Add the polenta flour and 4 tbsp sugar, then cook for 3–4 minutes over medium heat while stirring. Set aside and cover to let it thicken for 20 minutes.

2. 2.

   Meanwhile, wash the plums, halve them, remove pits, and cut the fruit into wedges for the compote.

3. 3.

   Caramelise the remaining sugar in a pot over medium heat for 3 minutes. Deglaze with red wine and plum juice, then simmer for 4–5 minutes over medium heat. Add the plums, cook on low heat for 2–3 minutes, and season with a pinch of cinnamon. Set aside.

4. 4.

   Place the polenta into a bowl. Separate the eggs. Whisk the yolks into the polenta. Beat the whites until stiff and fold them in gently.

5. 5.

   Heat the remaining butter in a large oven‑proof skillet. Pour the batter in and brown for 2–3 minutes over medium heat. Then transfer the pan to the preheated oven and bake the scramble at 200 °C (fan 180 °C; gas: level 3).

6. 6.

   Whisk together yogurt, honey, lemon juice, and half of the poppy seeds. Wash and dry the mint leaves, then pluck the tips.

7. 7.

   Remove the polenta scramble from the oven, tear into pieces, arrange on plates, and dust with powdered sugar. Spoon some compote over it and spread the yogurt beside it, sprinkle the remaining poppy seeds and garnish with mint. Serve extra compote in small bowls.