Bring the milk and soup to the boil. Add the corn semolina and swell for half an hour with the lid closed on a low fire, stirring frequently.
In the meantime, cut the leek lengthwise into strips, then into small cubes. Pre-cook in a little boiling hot salted water for one minute. Drain. Stir into the hominy with the corn kernels, Sbrinz and butter. Season if necessary and cool.
Scoop out 1 heaping tablespoon of the corn mixture and shape into a small cake in a little breadcrumbs.
Roast the corn dumplings in a coated pan in the clarified butter not too hot (otherwise the corn kernels will ‘splatter’!) on both sides.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?