Corn grain drained and cleaned with the seed pods are passed through a meat grinder. Then placed in a blender with salt and paprika and are broken down into a thick paste, which was allowed to rest. Leeks are cut into pieces and also put in a blender, then transferred immediately in highly preheated oil in the pan. Once you start to become transparent, add polenta and let simmer on low heat. Add milk to the beaten eggs, the cornmeal and grated cheese. Puree should be thick and cheese to melt.