Corn Cakes With Mozzarella

Preparation:

Preparation: In a bowl mix the polenta flour with the white one. Also add an egg, a pinch of salt, the oil and the milk, poured down slowly, stirring constantly, to avoid the formation of lumps. Drain the corn from the conservation liquid and mix it with the flour mixture, obtaining a rather soft dough. Take it by the spoonful and pass it into a pan in which you will have placed a drop of oil to heat. In the hot oil, the dough will thicken, forming like pancakes. As they are ready, arrange the biscuits on a plate that can go in the oven, arranging them slightly overlapping. Place the sliced mozzarella between one biscuit and the next. Put the dish in the oven already at 250 degrees for 15 minutes. Drain 4 anchovy fillets from the conservation oil and dilute them in the butter which you will melt but do not fry. Remove the biscuits from the oven and season them with the anchovy butter. Serve immediately piping hot this preparation, which will be an excellent appetizer.