An excellent dish from Friuli Venezia Giulia, served as an antipasto. In the original version, you would use one of the local mountain cheeses, but I have substituted mature Gouda or Cheddar very successfully.
Press the slices of cheese in the polenta flour to coat them thoroughly - as the flour is quite coarse it will easily embed itself in the cheese. Divide the butter between two frying-pans and bring them both to sizzling heat. Fry the eggs in one pan. In the other, fry the cheese for about 5 minutes or until the polenta coating is crisp. Serve the cheese and eggs together with bread.