Defrost the cherries. Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil up milk in a pot with vanilla pod and pulp, salt, 15 g sugar and 1 tablespoon fat. Remove the vanilla pod. Stir in polenta slowly and bring to the boil. Let it swell for 5-10 minutes at low heat while stirring constantly. Spread the hot mixture about 1 cm thick (to a square about 20 x 20 cm) on a greased baking tray. Put in a cool place for about 2 hours
Meanwhile, in a saucepan, bring half the cherries, 75 g sugar and red wine to the boil. Simmer at medium heat for 15-20 minutes. Remove from heat and puree. Stir the rest of the cherries into the cherry liquid. Pour into small bowls
Whisk 2 eggs with 15 g sugar in a deep plate. Pour flour into a second plate to turn. Cut polenta into squares of about 5 cm. Heat 1 tablespoon of fat in a large frying pan. Roll the polenta pieces in the flour first, then in the eggs and fry for 2-3 minutes on both sides until golden brown. Mix 30 g sugar and cinnamon and roll the polenta pieces in it. Arrange on plates and serve with the cherry roasters
waiting time approx. 2 hours