Polenta Arancini

June 8, 2021 Ch-EAT

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Ingredients:

1.In a medium-size pot bring the water and milk to a gentle boil. Add about half a teaspoon of salt.
2.Gradually add 1 packet (250g) of Tipiak precooked polenta stirring constantly.
3.When it starts to thicken, lower the heat and add the grated Parmesan and some freshly ground black pepper.
4.Stir well to incorporate everything and remove from the heat.
5.Add the butter and chopped parsley and mix well.
6.Allow cooling, in the meantime prepare 3 bowls for the coating. One with seasoned plain flour, the other with beaten eggs, and the last one with breadcrumbs.
7.Take about a spoon of the polenta mixture and using your clean hands work it a bit to create elasticity. Place a mozzarella ball in the center and form a perfect ball.
8.Pass it through the flour, the egg, and the breadcrumbs.
9.Fry in small batches in hot oil for 4 - 5 minutes or until golden brown and crispy.
10.You can serve them with tomato sauce or as a side dish.
11.Enjoy!