Whether leftover or made from scratch, one of the many ways to use polenta is to make polenta balls filled with a stringy Gorgonzola. We’ve made them from scratch using instant polenta then fried; after all, they’re meant to be something tasty and quick to prepare.
You can also stuff them with Taleggio or Fontina cheese or simply with your favourite cheese.
For the record, Polenta is a Northern Italian dish made of coarsely ground corn and is totally gluten-free.
Serves 3-4, Preparation 10 min, Cooking 10 min
- 400 g Polenta, corn flour
- Gorgonzola Dolce or Spicy, to taste
- 1 egg
- Breadcrumbs, to taste
- salt, to taste
- Peanut oil for deep frying, about 800 ml
Cut the Gorgonzola cheese into small chunks and set aside.
Beat the egg in a bowl and place the breadcrumbs on a plate.
Prepare the instant polenta according to the instructions on the packet – it usually takes 8 to 10 minutes, otherwise take the leftover polenta out of the fridge and let it rest at room temperature.
Level the polenta about 1 cm high.
Wet your hands, the mixture should not be sticky but easy to work, take a piece of polenta put it on the palm of your hand, add a piece of Gorgonzola in the middle, close and form a polenta ball.
Dip each polenta ball in egg, then in breadcrumbs.
Heat the oil, as soon as it is ready for frying, plunge a maximum of 3 balls at a time, turn up the flame and keep it high until they start to sizzle, frying each of them for about 1-2 minutes.
Remove and place on a plate with paper towels, a pinch of salt and serve warm.