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3-cheese polenta balls recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Cheesy polenta balls: ideal for Spring gatherings or a decadent snack!
Ingredients:
  • 765.00 gm Chicken Style Liquid Stock
  • 1 clove garlic, crushed
  • 112.50 gm polenta
  • 187.50 ml grated parmesan
  • 125.00 ml grated cheddar
  • 50g mild blue cheese, crumbled
  • 82.50 ml plain flour
  • 500.00 ml panko breadcrumbs
  • Vegetable oil, for shallow-frying
  • Extra finely grated parmesan, to serve
  • Tomato chutney, to serve
Instructions:
  • In a medium saucepan, bring stock and garlic to a boil over high heat. Gradually whisk in polenta, then reduce heat to low. Simmer and stir for 15 minutes until the polenta has softened and thickened. Remove from heat.
  • Mix in a variety of cheeses until well combined. Season generously with salt and pepper. Place in a heatproof bowl and cover the surface with plastic wrap. Allow it to cool for 10 minutes at room temperature, then refrigerate for 2 hours, or until chilled.
  • Take the polenta mixture and form it into 1 tablespoon sized balls. Roll each ball between your hands until smooth. Prepare three small bowls: one with flour, one with whisked eggs, and one with breadcrumbs. Coat each ball first in flour, then dip in egg, and finally cover in breadcrumbs. Place the coated balls on a plate.
  • In a small saucepan, heat oil over medium-high heat. Fry balls in batches until golden all over, about 2 to 3 minutes per batch. Drain on paper towel, sprinkle with extra parmesan, and serve with tomato chutney.

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