With the arrival of the first cold days, Sweet Polenta finds its place among the dishes that warm winter evenings, transforming the table into a place of sweetness and comfort. This dessert, made with cornmeal and enriched with raisins and a pinch of cinnamon, is perfect for those looking for an original way to conclude a meal or for a delicious snack. The preparation, which requires patience and attention, involves a slow cooking of about forty minutes, during which the polenta blends and thickens, revealing a creamy consistency that invites you to enjoy it warm. Served in bowls and sprinkled with brown sugar, it pairs beautifully with hot milk, creating a contrast of flavors that enhances the sweetness of the ingredients. This dish, typical of alpine traditions, is perfectly suited for a family evening, where the warmth of the kitchen reflects in the faces of those gathered around the table.

Soak the raisins in warm water and squeeze them out. Bring 150 cl of milk to a boil, then gradually add the cornmeal while whisking. Cook, stirring constantly, for 40 minutes over medium heat. Remove from heat and divide the polenta into 4 bowls. Sprinkle it with sugar and cinnamon and serve immediately with the remaining hot milk in a separate jug.