1 package instant polenta, cooked and cooled 1/2 inch thick on sheet pan
1/4 lb. prosciutto, thinly sliced
1/2 lb. Fontina cheese, thinkly sliced
3 large eggs
1 1/2 cups bread crumbs
5 T butter
Cut the polenta into 12 4×4 inch slices. Top 6 of the slices with prosciutto and then the cheese. Top each sandwith with another polenta slice.
In a shallow bowl beat the eggs. Spread the bread crumbs on a plate. Dip both sides of the sandwich in the eggs and then into the bread crumbs, to coat both sides. Set aside on a baking sheet to dry just slightly.
Heat the butter in a skillet over medium-high heat. Add the sandwiches and fry on both sides until golden and the cheese is melted. Serve immediately.