for 4 person

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

How it's done

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.

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