4 servings

• 1 l milk
  
• 80 g butter
  
• salt, pepper
  
• 300 g polenta fine grained
  
• 80 g mild Emmentaler AOC grated
  
• 2 eggs whisked
  
cheese mixture

• 250 g rolls graged
  
• 1 tablespoon flour a level tablespoon
  
• 150 g ham cooked, chopped
  
• 1/2 bunch sweet herbs chopped (parsley, chives, marjoram, a bit of sage)
  
• 1-2 egg according to size
  
• salt, pepper
  
• nutmeg
  
• oil for baking
  

• Boil up milk, butter and spices, add polenta while stirring and let cook while stirring constantly until purée is thick.
• Let cool off a bit, fold in Emmentaler AOC and eggs. Pour in a baking tray - which you have washed with cold water - so that you get a layer 1 1/2 cm thick. Let cool off.
• Mix all ingredients for the cheese mixture.
• Take the polenta mixture and cut rondelles of 6 cm in diameter with a round cutter or a glass.
• Brush with cheese mixture and fry in hot oil on both sides until golden brown (first with cheese mixture down).
• Let drip off on paper towel and serve hot.

Tip: Together with a mixed salad you get a whole meal.