Season milk with a pinch of salt and heat. Stir in the cornmeal and add the butter. Stir well, bring the porridge to a boil and then cover (preferably on the edge of the stove) and let it steam out over moderate heat for about 20 minutes. Meanwhile, mix the yeast with a little warm water and a little flour to form a thick paste and leave to rise in a warm place. Mix the steamed polenta with sugar and let it cool down a bit. Then stir in the eggs as well as the steam and pour into a buttered mold. Cover the surface with apple slices and bake in a preheated oven at about 200 °C for about 40 minutes. Spread with warmed apricot jam.