The polenta balls are a delightful idea to serve as an appetizer on special occasions. A very simple leftover recipe made with leftover polenta, adding melting cheese in the center of each ball to make them even tastier. I used smoked scamorza, but you can also use gorgonzola for a stronger flavor or any melting cheese to your liking.
Once the balls are formed, they are rolled in wholemeal polenta flour and then fried in plenty of seed oil. Alternatively, you can bake them in the oven or use an air fryer. For this recipe, I used instant polenta, but you can also prepare it using a pressure cooker or the traditional method. After all, it’s a leftover recipe, so it’s great for repurposing leftover polenta from the day before and making it even more delightful. Now follow me into the kitchen because the polenta balls will be ready in a click!
If you’re interested in other recipes with polenta, also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 398.65 (Kcal)
- Carbohydrates 13.44 (g) of which sugars 0.24 (g)
- Proteins 5.44 (g)
- Fat 36.43 (g) of which saturated 4.48 (g)of which unsaturated 26.22 (g)
- Fibers 1.03 (g)
- Sodium 670.28 (mg)
Indicative values for a portion of 196 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz instant polenta
- 2.1 cups water
- 2 tsp coarse salt
- 3.9 oz smoked scamorza cheese
- polenta (wholemeal q.b. for breading)
- seed oil (q.b. for frying)
Tools
- High-sided pot
- Pan
- Cutting board
- Knife
- Hand whisk
- Bowl
Steps
First, prepare the polenta. This time I made the instant kind, but you can prepare it the traditional way or in a pressure cooker. Obviously, this is a leftover recipe, so it’s a fun idea to use up leftover polenta. Bring the water to a boil in a high-sided pot with the salt, and once it reaches a boil, remove from heat. Pour in the polenta flour gradually while stirring with a hand whisk to avoid lumps.
Then put the pot back on the heat and continue cooking for 1 minute. Afterwards, pour the polenta into a bowl and let it cool slightly. Meanwhile, cut the scamorza into cubes. Next, slightly moisten your hands and use a teaspoon to take some polenta. Flatten it slightly and place a piece of cheese in the center. Close it with your hands to form balls.
Put some wholemeal polenta flour on a plate and roll each ball in it. Then heat a pan with plenty of seed oil, and once it reaches the right temperature, fry a few balls at a time. To check if the oil is ready for frying, dip half a toothpick into it. If it starts to bubble, it’s time to fry. Cook the balls for 3 to 4 minutes, turning them with a slotted spoon, and when they are golden brown on all sides, drain them on paper towels.
The polenta balls are ready! Serve them while still hot and gooey, or if prepared in advance, reheat them in the air fryer for a few minutes.
Variations and Tips for Polenta Balls
Polenta balls are best served immediately after cooking. Alternatively, you can reheat them for a few minutes in the microwave or air fryer.
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FAQ Questions and Answers for Polenta Balls
How should I adjust the water ratio when making polenta in a pressure cooker?
The correct proportions between water and flour to achieve perfect polenta are very important. If you want soft polenta, the ratio will be 1 to 5 (200g of flour and 1 liter of water). For medium consistency polenta, the ratio will be 1 to 4 (200g of flour and 800ml of water). Finally, for firm polenta to grill or serve in slices, the ratio will be 1 to 3 (200g of flour and 600ml of water).
What can I substitute for scamorza?
You can use gorgonzola, taleggio, or small pieces of sausage
