Semolina Lozenges

Preparation:

Preparation: Bring the milk to the boil in a saucepan, together with the butter and a pinch of salt. Sprinkle in the semolina, stir to avoid the formation of lumps, then let the polenta cook over a moderate heat for about 15 minutes. Meanwhile, cut the chicken meat into cubes and sauté it in a pan with a spoonful of hot oil. Peel and chop a shallot, then sprinkle it over the diced chicken. Chop the ham and add it to the semolina, which you will have removed from the heat. Incorporate also the diced chicken, previously passed through the food processor, together with the spinach. Salt and pepper the mixture and tie it with the egg yolks and a spoonful of Parmesan. Mix everything well then spread the dough out on a slightly greased marble tray or chopping board and level it with the help of a damp spatula, until it is about 2 cm thick. Let it cool well then cut the dough in lozenges. Dip them in a little flour, then in the beaten egg and finally in the breadcrumbs. Fry the lozenges in plenty of hot oil.