Polenta fritters

• 500 ml milk
• 100 g polenta cornmeal
• salt

Heat the milk in a saucepan then sprinkle in the polenta. Continue cooking over low heat for about 30 minutes, stirring frequently, to form a fairly thin polenta.

Before removing from the heat, salt to taste, then transfer to a work surface and use a long wetted knife to spread the polenta out to a thickness of 1 cm. Leave to cool.

Beat the eggs. Cut the cheese into 15 slices.</