For the zaleti, soak the dried cranberries in the rum. Sift the polenta with the flour and baking powder. Mix with the soft butter and the other ingredients until a nice dough is formed.
Add as much milk until the dough is firm but malleable. Form “dumplings” with two tablespoons and place them on the baking sheet (the dough should not melt). Bake the zaleti for about 20 minutes.