For Polenta Cheese Taler, first boil water in a saucepan. Add one level teaspoon of salt. Slowly stir cornmeal into the boiling water with a wooden spoon. Turn temperature to lowest setting. Cook polenta for 10 minutes, stirring occasionally, until thick paste pulls away from side of pot. Turn off heat. Let polenta swell for 10 minutes. Lightly grease a board. Spread polenta to a thickness of 2 cm. Leave to cool. Cut out small dumplings. Sprinkle with finely grated Emmental cheese. Cover the cheese taler with butter flakes. Place on a lightly greased baking tray. Bake the cheese taler in the oven on the top rack for 5 minutes until lightly browned.