Parmesan Polenta Balls Recipe

Name: Parmesan Polenta Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk (500ml); 1 cup water (250ml); 2 teaspoons extra virgin olive oil; 1/2 cup yellow onion, finely diced; 1 large garlic clove, finely diced; 1/4 teaspoon black pepper; pinch freshly ground nutmeg; 3/4 teaspoon salt; 1 cup polenta (250g); 2 1/4 cups parmesan, grated; 1 tablespoon fresh parsley, chopped; 1 cup plain flour; 1 cup panko; vegetable oil for frying

Servings: persons

2 cups whole milk (500ml)
1 cup water (250ml)
2 teaspoons extra virgin olive oil
1/2 cup yellow onion, finely diced
1 large garlic clove, finely diced
1/4 teaspoon black pepper
pinch freshly ground nutmeg
3/4 teaspoon salt
1 cup polenta (250g)
2 1/4 cups parmesan, grated
1 tablespoon fresh parsley, chopped
1 cup plain flour
1 cup panko
vegetable oil for frying

1
Put the milk and water into a pot. Add the parmesan rind and warm on medium heat for 15 minutes. The aim is to flavour the milk with the parmesan.
2
In another large pot (preferably non-stick!), saute the onions and garlic in the olive oil until translucent. Add the pepper, nutmeg, and salt.
3
Add the polenta and stir to coat the polenta.
4
Remove the parmesan rind from the milk/water. Add the liquid to the polenta and whisk to ensure there are no lumps. Add the parsley and 2 cups of parmesan, and stir to combine.
5
I then switch to a spatula and continue to cook on medium heat until the mixture has significantly thickened.**
6
Put the mixture in a casserole dish and cover with cling film, making sure that the cling film touches the surface of the mixture (this will help to prevent a thick skin from forming). Place in the fridge and cool completely.
7
Once the mixture has cooled, take a tablespoon of the mixture and roll into a ball. Refrigerate for 30 minutes.
8
Heat vegetable oil in a pan, enough to shallow fry the balls. Alternatively, you can use a deep fryer if you have one available. Fry until golden brown and serve immediately.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups whole milk (500ml), 1 cup water (250ml), 2 teaspoons extra virgin olive oil, 1/2 cup yellow onion, finely diced, and more.

Yes, Parmesan Polenta Balls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan Polenta Balls

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