Salt the water and bring to the boil. Add the polenta and bring to the boil, stirring constantly. Turn the heat low and let the polenta swell. Then stir the egg yolk and the Bonny Low Fat Evaporated Milk into the polenta. Fold in the parmesan by the tablespoon. Pour the mixture into a lightly greased dish about 1 cm high. Let cool.
Wash the lettuce and tear up the leaves. Fillet the orange, catching the juice. In a coated frying pan, heat 2 tablespoons sunflower oil along with the butter. Unmould the polenta onto a plate and cut into diamond shapes about 3x2cm in size. Fry the polenta diamonds until golden yellow.
In the meantime prepare a dressing with the orange juice and the remaining oil. Add salt, pepper and sugar to taste. Arrange the leaves of lettuce, the orange fillets and the polenta diamonds on a large plate. Sprinkle on the dressing.