Austrian Apple Polenta Episode 44 Pomaceous Polenta

Austrian Apple Polenta Episode 44 Pomaceous Polenta.
In this episode I demonstrate ( somewhat poorly) a traditional Austrian Polenta recipe, suggested by a viewer, Teosinte. Many thanks to Teosinte for making this video possible. Complete recipe below-
Polenta mit Apfeln
Zutaten:
.05L Wasser, 1 Prise Salz, ca. 200g Maisgreiss, 5 EL Obers, 2 EL Honig, Vanille, Zitronenschale, (ungespritz) , 100g Butter, ca. 0.5 kg Apfel, 50 g Rosinen, 2 Eier, ein Schuss Rum.
Zubereitung:
Polenta in das gesalzene Wasser einruhren, kochen lassen bis eine dickliche Masse entsteht, Obers, Gewurze, Eier und Rum einruhren. In einer Aufflaform Butter zergehen lassen, Maismasse einfullen, mit geschnittenen Apfeln, Rosinen bestreuen, man kann sie auch unter die Polenta mischen und im Rohr 20-25 min. Backen.
Polenta with apples
0.5 Liter Water, one pinch of salt, approximately 200 grams of Polenta corn (coarsely ground) 5 Tablespoons Cream, 2 Tablespoons Honey, lemon zest, (untreated), 100 grams Butter, about 0.5 Kilograms Apples, 50 grams raisins, 2 eggs, a shot of rum.
Preparation:
Stir the Polenta into the salted water, boil until a thick mass is formed. Stir in the cream, spices, eggs and rum. Melt butter in a casserole, fill it with the corn mixture, sprinkle it with sliced apples and raisins. Bake in the oven for 20-25 minutes.
**IMPORTANT NOTE **
Teosinte suggests mixing most of the melted butter into the cornmeal mixture, and only reserving enough butter to grease the casserole dish. Teosinte also suggests sprinkling with powdered sugar when finished.
My notes- I used about a teaspoon of vanilla, Bronze Beauty Flint Corn, Goldrush apples, Bulleit Bourbon in place of the rum, and the zest from one small orange as I didn’t have rum or a lemon at the time of baking.
I also cooked it at 350 degrees Fahrenheit for 45 minutes.
Follow me on Instagram @realesotericagriculture.
Music credits:
Opening title music- Mary Celeste by Kevin MacLeod.
Mary Celeste by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
Source: incompetech.com...
Artist: incompetech.com
End Music- Deep Horrors by Kevin MacLeod.
Music courtesy of RUclips Free Audio Library.
All sound effects etc are courtesy of RUclips Free Audio Library.
Opening sequence- Ride of the Valkyries by Richard Wagner, courtesy of RUclips free audio library.
Main sequence-
Achaidh Cheide Published on Apr 30, 2012
Music by Kevin MacLeod. Available under the Creative Commons Attribution 3.0 Unported license. Download link: incompetech.co....
Final sequence-
Ross Bugden ‘Olympus’
/ @rossbugden
All photos and videos are my own or are in the public domain.

[@Landsknecht89]

Cool, you did it!
I am glad that you liked it. Maybe I can give you some suggestions. The recipe I gave you was not that detailed.
Unfortunately, it was missing that you should also stir the butter in the warm Polenta mass. The pan is then greased with only a small portion of the butter.
The coarsely ground polenta corn in the recipes is not a whole grain.
So I wash out most of the fine white starch with water. And also the shell parts swim out. (Like gold panning. The light material floats up.)
When all that stuff is not inside anymore, the mass will be much looser and easier to eat. I also tried many other fruits. For example, berries are always a good match.
One can also experiment with the proportion of liquid. I like it more on the soggy side.
I could show you another recipe, if you are not sick and tired of Polenta yet. :-)

[@esotericagriculture6643]

I had wondered if I was doing something wrong with the butter. In the end it turned out fine though. I will have to try again , this time with a slightly edited way of making. I’m always up for more corn recipes! Thanks again for watching, commenting, and the recipe. Without your recipe I wouldn’t have made this video!

[@Landsknecht89]

Oh, I forgot something. After the polenta has cooled down, we often add powdered sugar on top. To make it even healthier. ;-)