Sweets of the dead

Soften the polenta in a pan with a little milk, granulated sugar, and butter. Add the raisins, soaked and squeezed, the candied fruit cut into cubes, the pine nuts, and the cinnamon.

Pour the mixture onto a non-stick surface and let it cool.

With wet hands, break off pieces of dough and shape them into ovals. Place them on a buttered baking sheet and bake at 160°C for half an hour. Enjoy them warm after dusting with powdered sugar.