Polenta Annabi

Directions

1. 1
   In a saucepan, bring the milk to the boil with the sugar, vanilla extract, and grated lemon rind.
2. 2
   Stir in the cornmeal and keep stirring with a wooden spoon for 510 minutes.
3. 3
   Take off the heat, add the butter and eggs, and beat vigorously with the spoon until they are amalgamated with the polenta into a soft creamy mass.
4. 4
   Add the raisins, and mix well.
5. 5
   Then pour into a wide, oiled dish and let it cool.
6. 6
   When the polenta has firmed, take lumps the size of small tangerines and pat them into round, not-too-flat cakes.
7. 7
   Put some flour on a plate and turn the polenta cakes in this to cover them all over.
8. 8
   Deep-fry in batches in 1 1/2 inches hot oil until golden, turning them over once.
9. 9
   Serve hot, dusted with a little confectioners sugar.
10. 10
    For a polenta cake, pour the polenta mixture into an 11- or 12-inch oiled oven dish or tart pan and bake in a 350F oven for 25 minutes, then put under the broiler until golden.
11. 11
    Serve hot or cold, dusted with confectioners sugar.
12. 12
    Cut into wedges.