For the polenta
1 tablespoon of salt
2 2/3 cups of cornmeal
8 cups of water
For the filling
300g of melted cheese, cut into thin slices
100g of thin slices of ham or cooked ham
3 beaten eggs
Black pepper to taste
1 cup of wheat flour
1 1/2 cups of rye flour
Oil for frying
For the polenta
1 tablespoon of salt
2 2/3 cups of cornmeal
8 cups of water
For the filling
300g of melted cheese, cut into thin slices
100g of thin slices of ham or cooked ham
3 beaten eggs
Black pepper to taste
1 cup of wheat flour
1 1/2 cups of rye flour
Oil for frying
Prepare the polenta: In a pot, dissolve the cornmeal in a little water
Add the remaining water and salt
Bring to a boil, stirring constantly
Cover the pot, reduce heat and cook, stirring occasionally, for 25-30 minutes or until the polenta is loose from the sides of the pot
Remove from heat and let cool slightly
Spread it on a 30cm x 45cm baking dish
Let cool well
Cut the polenta into squares about 5cm x 2cm
Cut each square in half lengthwise to get two thin slices
Prepare the filling: Cut the cheese and ham into the same size as the polenta squares, so you can fill the 'sandwiches' made with two thin slices of polenta, one of cheese and one of ham
Press each sandwich gently to keep it firm
Bate the eggs with a pinch of salt and black pepper
Dip each sandwich in wheat flour, beaten eggs, and finally rye flour
Put them in the refrigerator for 30 minutes
Heat plenty of oil in a pan or frying basket
Fry small batches of polenta sandwiches at a time, for about 2-3 minutes or until golden brown
Drain on paper towels and serve hot.
