POLENTA CROQUETTES
(Italian)
Boil ½ cup of corn-meal, 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 spread it on a marble-top table. These spoonfuls should form little balls about the size of a hen's egg. On each of these croquettes place a very thin slice of Gruyère 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.