Recipe courtesy of The Meatball Stoppe
Recipe courtesy of The Meatball Stoppe
Polenta Balls
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- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 12 polenta balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 449
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 7 mg
- Sodium
- 344 mg
- Level: Intermediate
- Total: 40 min
- Active: 40 min
- Yield: 12 polenta balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 449
- Total Fat
- 22 g
- Saturated Fat
- 3 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 7 mg
- Sodium
- 344 mg
Ingredients
Directions
Special equipment:
a deep-fryer- Combine the polenta in a large mixing bowl with the shredded mozzarella and mix thoroughly by hand. Roll balls with an ice cream scoop.
- In a separate bowl, combine the cornmeal, cornstarch, garlic powder, onion powder, salt and cayenne in a bowl. Dredge the polenta balls in the cornmeal mixture. Place on a sheet tray lined with parchment paper.
- Heat the oil in a deep-fryer to 350 degrees F.
- Place the balls in the fryer in batches and cook until golden brown. For a serving, ladle 3 ounces roasted tomato sauce on a plate, then place the balls on top of the sauce. Garnish with pecorino and parsley.
