Bring the milk to the boil with a pinch of salt. Remove the pan from the heat and stir in the polenta and 2 egg yolks one after the other. The order is not important. Now the polenta swells for the next 2 - 5 minutes (depending on the type, please follow the instructions on the packaging).
Heat a pan with rapeseed oil and fry the polenta on both sides until golden brown.
In addition, a sugar-cinnamon mixture tastes best and / or fresh fruit that is well tolerated.