Katschtaler Cook

Bring milk, butter and a pinch of salt to a boil. Mix flour with polenta flour and boil down, stirring constantly. Boil briefly and then let stand on the edge of the stove, without stirring, for about 12 minutes. Arrange the boil, lard (baste) with plenty of brown butter and sprinkle with cinnamon sugar. Serve with whipped cream and fresh wild berries.

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