Whether made from scratch or using leftovers, polenta balls with Gorgonzola are a delicious and simple way to transform polenta into a crispy, cheesy treat. With a golden exterior and a molten Gorgonzola center, these fried polenta balls are perfect as a starter, snack, or party finger food.

Love cheese-filled bites? Try our gorgonzola-cheese-filled-pumpkin-balls

Serves 3-4, Preparation 10 min, Cooking 20 min

  • 400 g Italian instant polenta (corn flour)

  • Gorgonzola Dolce or Spicy, to taste

  • 1 egg

  • Breadcrumbs, to taste (use gluten-free if needed)

  • Salt, to taste

  • Peanut oil for deep frying (about 600 ml)

Method

Prepare the Gorgonzola

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 Polenta

Cook instant polenta according to the package instructions (usually 8–10 minutes).
If using leftover polenta, remove it from the fridge and let it rest at room temperature before shaping.

Spread the polenta on a flat surface and level it to about 1 cm thickness. Let it cool slightly.

Shape the Polenta Balls

Wet your hands lightly. Take a portion of polenta, place it on your palm, add a piece of Gorgonzola in the center, close, and shape into a ball.

Repeat until all the polenta is used.

Bread and Fry

Dip each polenta ball first into the beaten egg, then coat with breadcrumbs.

Heat peanut oil in a deep frying pan. Fry no more than 3 balls at a time, keeping the heat high. Cook for 1–2 minutes, until golden and crispy.

Remove with a slotted spoon, drain on paper towels, add a pinch of salt, and serve warm.

✅ Gluten-Free Note

Polenta is naturally gluten-free. To make this recipe completely gluten-free, use certified gluten-free polenta and gluten-free breadcrumbs, and check that all other ingredients (such as cheese) are free from cross-contamination.

 

 

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