Polenta Ricotta Schmarren with apple sauce

Lena from Mein leckeres Leben (My Delicious Life) has come up with a new recipe:

And this is how it's done.

INGREDIENTS (for 4 servings)

  • 500 ml milk of your choice (oat milk or almond milk for e.g.)
  • 150 g polenta
  • 1/2 lemon, grated zest
  • 1/4 teaspoon vanilla, ground
  • 1/4 teaspoon cinnamon, ground
  • 1 pinch of salt
  • 80 g raw cane sugar
  • 50 g butter
  • 250 g ricotta
  • 4 eggs
  • some butter for frying
  • some icing sugar for dusting

apple sauce

  • 6 apples
  • 100 – 125 ml apple juice
  • 1/2 lemon, juice
  • 1 cinnamon bark
  • 3 – 4 cloves
  • 1 – 2 star anise
  • 1/4 teaspoon vanilla, ground
  • 2 teaspoons of honey


  1. For the apple sauce, halve and core the apples. Put in a baking dish. Add apple juice, lemon juice, spices and honey.
  2. Fry in the oven at 170 ° C for 25-30 minutes, until the apples are nice and soft.
  3. Take away the spices. Put everything else in a high bowl and puree to a fine purée. Let cool down.
  4. For the Schmarren, bring milk with the lemon zest, vanilla, cinnamon, salt and 50 g sugar to boil. Sprinkle in the polenta, simmer over low heat and let it swell until it becomes a thick paste.
  5. Preheat the oven to 180 ° C hot air.
  6. Add the butter to the warm polenta mixture and let it melt.
  7. Separate the eggs. Gently stir the egg yolks with the ricotta into the polenta mixture.
  8. Beat the egg whites with 30 g sugar and a pinch of salt until it is stiff. Lift it under the polenta mass.
  9. Heat some butter in a large pan and add the Schmarren. Let it bake for 2-3 minutes.
  10. Then bake in the oven for 20-25 minutes until golden brown. Take the Schmarren out of the oven, tear into large pieces and dust with a little icing sugar if you like.
  11. Serve with the apple sauce.