Polenta arancini with cheese

Polenta arancini with cheese

Total: 1 hr | Active: 1 hr
vegetarian
Nutritional value / person: 633 kcal
, Fat: 27 g
, Carbohydrate: 66 g
, Protein: 30 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Polenta

8 dl milk water (1/2 milk, 1/2 water)
1 tsp salt
160 g fine polenta
¼ bunch thyme, finely chopped
20 g butter
80 g grated Parmesan

To shape

150 g mozzarella balls
2 pinch salt
a little pepper
3 tbsp white flour
140 g breadcrumbs
2 eggs

To fry

olive oil, for frying
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How it's done

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Polenta

Bring the milky water to the boil in a pan. Stir in the salt, cornmeal and thyme, reduce the heat and simmer for approx. 5 mins. over a low heat, stirring constantly to form a thick paste. Stir in the butter and cheese, leave to cool.

To shape

Season the mozzarella. Shape the polenta mixture into walnut-sized balls, flatten slightly. Place 1 mozzarella ball in the middle of each, cover with the dough, press firmly, shape into balls. Empty the flour and breadcrumbs into two separate shallow dishes, beat the eggs in a deep dish. Toss the balls in the flour, then in the egg and finally in the breadcrumbs, press firmly on the crumb coating.

To fry

Heat the oil in a frying pan. Fry the polenta arancini in batches for approx. 8 mins. until crispy, turning occasionally. Remove and drain on paper towels.

Good to know
Serve with: Salad

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