Preparation time: ten min. Cooking time: 60 min.
Boil water, salt, milk and nutmeg. Pour in the cornmeal, stirring constantly with a whisk until a thick paste is formed.
Brown the butter in a frying pan and add it to the porridge together with the raisins and pine nuts. Let this simmer on low heat, stirring occasionally, with the lid closed for about forty min.
Turn out onto a flat baking sheet and spread about 1, 5 cm thick. Cool.
Cut out large round shapes. Toast leisurely in a Teflon pan until brown on both sides.
Goes great with game dishes, Sunday roasts and ragouts.
Kids love this dish with stewed apples, cranberries or sugar and cinnamon.