Whether leftover or made from scratch, one of the many ways to use polenta is to make polenta balls filled with a stringy Italian Gorgonzola cheese. We’ve made them from scratch using instant polenta then fried; after all, they’re meant to be something tasty and quick to prepare. Polenta is totally gluten-free.
Have you ever tried pumpkin balls filled with Gorgonzola Cheese? Have a look here: gorgonzola-cheese-filled-pumpkin-balls
Serves 3-4, Preparation 10 min, Cooking 20 min
- 400 g Italian Polenta, corn flour
- Gorgonzola Dolce or Spicy, to taste
- 1 egg
- Breadcrumbs, to taste
- salt, to taste
- Peanut oil for deep frying, about 600 ml
Cut 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 before starting to prepare balls.
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 them for about 1-2 minutes.
Take them off from the frying pan, place them on a plate with paper towels, a pinch of salt and serve warm.