Place the milk in a saucepan and bring to a boil. Stirring constantly, slowly add the polenta to the saucepan. Reduce the heat. Still stirring, let the polenta soak up the liquid for about 5 minutes. Let cool slightly.
Separate the eggs. Working quickly, whisk the egg yolks, 1 tablespoon of butter, the almonds, raisins, and lemon zest into the polenta mixture.
Beat the egg whites with a pinch of salt in a bowl until stiff peaks form. As you are finishing, beat in 1 tablespoon of sugar. You can use a spoon, a whisk, or an electric hand mixer for this step. Fold the egg whites into the polenta mixture.
Melt the clarified butter in a frying pan over a low heat. Add the polenta mixture and smooth the top to make a pancake. When it is golden brown underneath, divide the pancake into 4. It doesn’t matter if the batter on top has not quite set. Flip the pieces and fry the other side until golden brown.
And now, the grand finale: using 2 cooking spoons, tear the quarters into bite-sized pieces. Add the remaining tablespoon of butter and 2 tablespoons of sugar. Cook the pancake pieces over medium high until caramelized. Dust sparingly with powdered sugar before serving.
Do try an apple or pear version, too: simply stir thinly sliced apples or pears into the polenta mixture. TIP You can buy rum-soaked raisins, of course, but try making them yourself. It is quick and easy, and the raisins don’t need to be soaked for very long. To make rum raisins, place 4 tablespoons raisins, 2 tablespoons rum, and 4 tablespoons water in a saucepan. Bring to a boil, remove from heat, and let swell briefly. Now they are ready to use. They taste a great deal better than packaged rum raisins, which tend to be very hard.
Find more recipe ideas in the cookbook "Delicious Wintertime" (appeared in the publishing company gestalten) https://gestalten.com/products/delicious-wintertime