Wash the lemon hot, grate dry and grate the peel thinly. Bring milk, 2 tablespoons of sugar, lemon zest and 1 pinch of salt to the boil. Pull the pot off the stove. Stir in polenta with a whisk. Put the pot back on the stove, stir vigorously with a wooden spoon until the polenta boils up. Let it simmer for about 10 minutes at low heat while stirring frequently. Grease a small baking tray or a flat casserole dish (approx. 20 x 30 cm) with oil. Add the porridge and smooth it down. Chill for approx. 1 hour
Pour the cherries into a sieve, collect the juice in a pot. Remove 4 tablespoons of juice. Boil up the rest of the juice and 4 tbsp. sugar. Stir sauce powder and 4 tbsp. juice until smooth, thicken juice with it, bring to the boil again. Stir in cherries and grappa and chill
Roughly dice bread and finely chop in the universal chopper and mix with 1 tablespoon of sugar. Whisk the eggs. Cut polenta into 8 strips and turn them one after the other into eggs and breadcrumbs
Chop the pistachios. Heat 1 tablespoon butter in a pan and roast the pistachios while stirring. Remove the pistachios and wipe the pan with kitchen paper. Heat 2 tablespoons of butter in a frying pan and fry the polenta slices for about 6 minutes, turning them over. Arrange the polenta slices, cherries and pistachio butter on plates. (dust picture 02-05 with icing sugar)
Waiting time approx. 50 minutes