Polenta meatballs

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Polenta meatballs are a delicious and fun idea to dispose of leftover polenta or just to be created from scratch to serve this dish that is not always appreciated here in southern Italy. I challenge you to serve this super tasty appetizer to your guests and to find someone who does not appreciate the crispness of the external surface or the soft and stringy heart;) You can serve them alone or with accompanying sauces, for example the spicy nachos style could be perfect 😉

  • Doses for 4 people:
  • 250 ml of water
  • 70 gr of cornmeal for polenta
  • 20 gr of butter
  • 20 gr of grated Parmesan
  • 100 gr of provolone
  • 1 egg
  • bread crumbs
  • Seed oil for frying
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 30 min
  • cooking: 10 min
  • total: 40 min + 30 min in the fridge

Method

How to make polenta meatballs

First prepare the polenta: boil the water, pour the corn flour in the rain, continue cooking, stirring, until you get a rather full-bodied consistency.
Season with salt, butter and Parmesan, then leave to cool and put in the fridge for at least 30 minutes.

Divide the mixture into small pieces, put a cube of provolone cheese in the center of each and close the polenta on the cheese creating balls.

Pass the meatballs, one at a time, first in the egg, lightly beaten, and then in the breadcrumbs to create a uniform breading.
Then fry

Finally fry in hot seed oil, making them brown evenly.

Polenta meatballs are ready, serve hot or warm so as to keep the heart soft.

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