Bring the water to a boil in a saucepan. Pour in the express polenta and whisk continuously until it forms a thick paste, which takes about 5 minutes.
Spread the hot polenta evenly on a sheet of parchment paper until it is at least half a centimeter thick. Place it in the fridge to cool for 1 hour.
Once completely cooled and set, cut the polenta into squares to form your sandwich slices.
To save time later and prevent the cheese from melting too much, pan-fry one side of each polenta slice in olive oil for 5 minutes before assembling.
Assemble the croque monsieur: spread skyr on the unfried side of the slices. Layer the cheese slices and ham on top, then close the sandwich with another polenta slice.
Cook the assembled sandwich in the pan until the outside is deeply golden and crispy, and the cheese on the inside is fully melted. Serve immediately with a side salad.
Cook it hands-free.
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