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


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)


  1. Combine polenta and cheese. The polenta can get quite thick and crumbly when it’s cooled, but mix it together as best you can.
  2. Roll this mixture into roughly golf ball sized balls.
  3. Whisk egg and milk together in a small bowl.
  4. Place the breadcrumbs in another small bowl.
  5. Roll each polenta ball in the egg and milk mixture, then coat with breadcrumbs.
  6. In a heavy bottomed frying pan, heat the oil until a small amount of polenta sizzles and bubbles when you drop it in.
  7. Place the crumbed polenta balls into the pan, and fry for about 6 minutes, turning occasionally, until they are lightly golden.
  8. 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.
  9. Serve while warm.


Cheesy polenta balls


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.