Maxfacts

Strawberry polenta bake

An easy-to-prepare polenta bake, with in-built lubrication / sauce.

Ingredients

• 400 ml milk
• pinch of salt
• 1 tbsp caster sugar
• 1 tsp vanilla extract (or vanilla paste, or seeds of ½ vanilla pod)
• 50 g semolina
• 2 eggs, separated and egg whites whipped
• 200 g strawberries, prepared and chopped
• 1 tbsp rum (optional)
• 1 tbsp caster sugar
• knob of soft butter

Method

1. Generously grease a flat baking dish with butter, set aside. Blend strawberries, 1 tbsp sugar and rum (if used) to a puree and set aside. Preheat oven to 200 °C.
2. In a saucepan, bring milk, salt, 1 tbsp sugar and vanilla to the boil. Slowly add semolina while stirring constantly and bring back to the boil. Reduce heat and keep over low heat for 5 to 10 minutes, stirring most of the time.
3. Remove from the heat, add egg yolks and mix well. Set aside to cool. When cooled, fold in whipped egg white.
4. Transfer strawberry puree to baking dish. Add semolina mixture on top and even the top layer. Bake for 30 minutes until risen and the surface is golden-brown and slightly elastic to the touch. Remove from heat, serve lukewarm or cold.

Variations

Vary the bottom fruit layer according to preferences, most fruit purees or compotes work well.