Polenta Lodi Style (Lombardy)

Appetizers

Ingredients

Milk- 2 cups

Salt

Fine cornmeal-1/2 cup

Gruyere cheese- 6 oz

Flour

Egg, well beaten- 1

Fine dry breadcrumbs

Butter- 6 tbsps

Bring the milk to a boil and add salt to taste. Sprinkle in the cornmeal and cook for 30 minutes, stirring consistantly until thick. Once this has happened, continue to stir frequently to prevent it from sticking. When the polenta is thick and smooth, turn it out on a wetted flat surface - a pastry board will do - and spread it out to a thickness of 1/4 inch. Let it cool.

Cut the polenta into small circles or squares of equal size. Cut the cheese into 1/4 inch thick slices, then into pieces the same size as the polenta but half the number. Sandwich and press firmly a slice of cheese between 2 slices of polenta. Repeat this until all the polenta and cheese are used up.

Dip each "sandwich" in flour, then in lightly salt, beaten egg, and finally in breadcrumbs. Melt the butter and fry the sandwiches, a few at a time, turning them once to brown both sides. Serve hot

Makes 18 sandwiches.