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 thinly sliced ham or cooked ham
3 eggs
a pinch of black pepper
1 cup of wheat flour
1 1/2 cups of rusk flour
Vegetable oil for frying
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 thinly sliced ham or cooked ham
3 eggs
a pinch of black pepper
1 cup of wheat flour
1 1/2 cups of rusk flour
Vegetable oil for frying
Dissolve the cornmeal in a little water in a saucepan
Add the remaining water and salt
Bring to a boil, stirring constantly
Cover the saucepan, reduce heat, and cook, stirring occasionally, for 25-30 minutes or until the polenta is loose from the sides of the pan
Remove from heat and let cool slightly
Place the polenta in a 30x45cm baking dish and spread to about 1cm thick
Let cool completely (can be done overnight and stored in the refrigerator, covered)
Cut the polenta into rectangles of approximately 5x2cm
Cut each rectangle in half lengthwise to obtain two 0.5cm thick slices
Prepare the filling: cut the cheese and ham into thin slices
Press each sandwich gently to keep it firm
Beat the eggs with a pinch of salt and black pepper
Dip each sandwich in wheat flour, then eggs, and finally rusk flour
Cook the polenta sandwiches for 2-3 minutes on each side
Drain on paper towels and serve immediately
I made 120 sandwiches
