Polenta

Place salt and 2 1/2 cups of water in a pot

Heat it over medium heat until it starts to boil

Mix the cornmeal with the remaining water and add boiling water, stirring vigorously

Cook while constantly stirring until the mixture thickens

Gently grease a round mold and quickly spread the polenta using a spatula

Let it cool and refrigerate until chilled

Unmold onto a serving plate

If desired, spread the polenta in a rectangular baking dish greased with butter or margarine

Let it cool and refrigerate until chilled again

With a sharp knife, cut the chilled polenta into losanges or rodelas using a cookie cutter

Precise the oven to moderate temperature (170°F)

Dip the polenta pieces in the beaten egg and coat with grated Parmesan cheese

Arrange the pieces in a refractory dish, slightly overlapping them

Brush with butter and bake for 15-20 minutes or until they are warm and lightly golden.