Title: Sweet Polenta Graubuenden
Categories: Cookie Swiss
Yield: 6 Servings

350	g	Pre-cooked polenta (ground - marze) kept warm
60	g	Sugar
30	g	Sultanas
30	g	Raisins
1	pn	Salt
2	dl	Cream
50	g	Butter
15	g	Cornflour

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Mix thoroughly the sugar, cornflour, raisins, sultanas and salt with the cooked malze.

Then add 3/4 of the cream and mix well.

Coat the base of a gratin dish with melted butter, pour in the mixture and spread it well.

Notch the surface with a knife point and pour the remainder of the cream over the mixture.

Bake for 25-30 minutes at 200 oC until golden brown.

Serve hot or warm with a compote of local fruit (apples, prunes, cherries, etc.).

From: Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19

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