Polenta dumplings with salted cheese
Prepare the polenta with maize flour, water, milk and a little salt. At the end of the cooking add salted cheese and let it melt mixing it in well. Spread the mixture on a smooth oiled surface to a thickness of 2 cm and leave it to cool. Meanwhile, prepare the bechamel sauce with 00 flour and milk, adding at the end of its cooking some of the other salted cheese and, according to taste, some grated Parmesan cheese. Cut the cold polenta into the desired shape (discs, cubes). Smear half the bechamel on a baking tray, arrange the dumplings slightly overlapping, cover them with the remaining bechamel and sprinkle with the grated Parmesan cheese. Put them in the oven and leave them to brown.