Bring the water, salt and butter to the boil. Gradually pour in the cornmeal while stirring. Swell on low heat for 15 to 20 minutes, stirring frequently, until the cornmeal begins to separate from the edge of the pan.
In the meantime, rinse the arugula. Place dripping wet in a roasting pan and saute until just tender, falling together. Drain, quench when cool, then squeeze very well. Chop coarsely with a cradle knife.
Remove the cornmeal from the fire. Fold in the egg yolks and the Sbrinz. At the end add the rocket. Season the quantity if necessary. Using a spatula dipped repeatedly in cold water, spread the mixture on the back of a lightly buttered baking sheet to a thickness of 1 cm. Cool completely.
Cut the corn mixture into rounds to taste or cut into rhomboids with a kitchen knife. Heat the clarified butter in a non-stick frying pan. Shortly before serving, toast the corn dough on both sides until golden.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?