Béguinettes à la Romaine (Béguinettes, Roman Style)

Ingredients

• béguinettes
• polenta
• butter

Instructions

1. Roll very firm polenta out into bands 5 centimetres wide and range them on a baking tray.
2. Colour the birds quickly in butter and lay them on the bands, leaving an interval of 3 centimetres between them.
3. Moisten the edges of the bands and cover them with other bands of the same dimensions; seal them.
4. Mark the divisions with the back of a knife and moisten the surface lightly.
5. Bake for 10 minutes in a good moderate oven.
6. Cut up on taking them from the oven and serve burning hot.