Recipe courtesy of The Meatball Stoppe
Polenta Balls
- Level: Intermediate
- Yield: 12 polenta balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 449
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 7
- Sodium
- 344
- Total: 40 min
- Active: 40 min
Ingredients
3 cups cooked polenta, cold
1 cup shredded mozzarella
2 cups cornmeal
8 ounces cornstarch
1 cup garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon cayenne pepper
Oil, for frying
For serving: roasted tomato sauce, grated pecorino, fresh parsley
Directions
Special equipment:
a deep-fryer- Combine the polenta in a large mixing bowl with the shredded mozzarella and mix thoroughly by hand. Roll balls with an ice cream scoop.
- In a separate bowl, combine the cornmeal, cornstarch, garlic powder, onion powder, salt and cayenne in a bowl. Dredge the polenta balls in the cornmeal mixture. Place on a sheet tray lined with parchment paper.
- Heat the oil in a deep-fryer to 350 degrees F.
- Place the balls in the fryer in batches and cook until golden brown. For a serving, ladle 3 ounces roasted tomato sauce on a plate, then place the balls on top of the sauce. Garnish with pecorino and parsley.