172. Frittelle di Polenta alla Lodigiana

• ½ liter (about ½ a quart) of milk
• 100 grams (about 3-½ ounces</

Prepare a polenta, and before removing it from the fire, salt to taste. Pour out on a pastry board while still hot, and with a table knife dipped in water spread it out to the thickness of barely half a finger. When it has cooled off, use the sample disk described in recipe 182, or a similar one, to cut the dough into as many disks as you can, which shoul