Mix the grains with the milk and salt in a large saucepan then gently bring to the boil, stirring. Reduce the heat very low, partially cover and cook for 20 minutes until the grains are swollen and tender but still have a little bite to them. The grød should have a thick consistency.
For the puréed apples, cut the apples into 2 cm pieces. Place in a saucepan with the sugar, vanilla bean