Unlike most recipes you’ll find here on Mama Finch, cheesy polenta balls are a sometimes food.
They’re yummy, golden balls of deliciousness. Crispy on the outside, soft on the inside.
And they’re full of cheese and fried in oil. Aww yeah.
Cheesy polenta balls
- 3 cups cooked polenta, cooled
- 2/3 cup grated cheese
- 1 egg
- 3 tbsp milk
- 3/4 cup breadcrumbs
- 1/4 cup sunflower oil (or similar light oil)
- Combine polenta and cheese. The polenta can get quite thick and crumbly when it’s cooled, but mix it together as best you can.
- Roll this mixture into roughly golf ball sized balls.
- Whisk egg and milk together in a small bowl.
- Place the breadcrumbs in another small bowl.
- Roll each polenta ball in the egg and milk mixture, then coat with breadcrumbs.
- In a heavy bottomed frying pan, heat the oil until a small amount of polenta sizzles and bubbles when you drop it in.
- Place the crumbed polenta balls into the pan, and fry for about 6 minutes, turning occasionally, until they are lightly golden.
- Remove them from the pan, and place them on a plate with either some paper towel or a tea towel, to absorb some of the oil.
- Serve while warm.
I guess you could serve these with some kind of dipping sauce, but honestly, they didn’t last long enough for me to find out. Too yummy.