approx. 3 1/2 dozen two inch balls
1 cup uncooked polenta (medium grain, quick cooking)

1/2 cup grated parmesan or pecorino cheese

1 Tbsp. chopped mixed herbs (I used thyme, rosemary & sage) OPTIONAL

vegetable oil for frying
Cook the polenta according to the package. Add the grated cheese & herbs to the polenta & stir together. Place the cooked polenta evenly in a baking dish & let it set for 10-15 minutes. With a 2 inch scooper, make balls & place them on a parchment lined baking sheet. If the polenta seems to falling a part, let it sit another 5 minutes & then form the balls. It’s pretty pliable.
Heat veggie oil in a fry pan & fry the balls in about 3 batches. Fry them like you would meatballs. VERY IMPORTANT Do not move the polenta balls until they set. If they aren’t browned on the bottom, they will fall apart. BE PATIENT It will take about 5-7 minutes on each side.
Removed the cooked balls & place them on a baking sheet lined with paper towel. Serve.
They should be crunchy on the outside & soft & creamy on the inside.

.25 oz. of gorgonzola cheese or any good melting cheese

3 Tbsp. cream
Add cheese to heated cream & stir till melted together.


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