Season the milk with salt and bring to a boil. Mix the polenta and flour together.
Remove the boiled milk from the heat, carefully mix the flour-polenta mixture into the milk until the quantity is completely homogeneous. Add the remaining ingredients. Pour into a shallow, well-buttered dish (the mixture should not be more than 5 cm thick).
Bake in the oven heated to 180 °C for 1 hour.
Apple puree belongs to it or possibly a mixed leaf salad.
Our tip: Use bacon with a fine, smoky note!
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