Boil the milk, add salt and sprinkle in the corn semolina. Stir well with a ladle until the polenta is viscous. Remove from heat and add the sugar, cinnamon, yolks, butter and crumbled amaretti.
Spread the quantity evenly in a buttered baking dish and bake at a moderate temperature – 160 to 180 degrees – until golden.
Serve with whipped cream.