For the corn semolina thaler boil the potatoes, peel and press through the potato press. Boil soup cubes in water and stir in corn semolina and boil for about 5 minutes.
When the mixture is overcooled, mix with the potatoes, add salt and pepper. Put polenta mixture on a plastic wrap and form into a roll (hands must be wet).
Put the whole thing in the refrigerator for about 3 hours. Heat oil and cut 2 cm wide slices from the corn semolina roll.
Fry the corn semolina daler on both sides until golden and crispy.
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