Polenta Croquettes
Directions
Boil one-half cup of corn meal rather hard, and before removing from the fire add a piece of butter and a little grated cheese and mix well. Take it then by spoonfuls and let it fall onto a marble-top table, or a bread pan which has been wet a little with cold water. These spoonfuls should form little balls about the size of an egg. On each of these croquettes place a very thin slice of Gruyere cheese, so that the cheese will adhere to the corn meal. Then allow them to cool, and when cold dip into egg, then into bread crumbs, and fry in boiling lard.