Wednesday, August 24, 2011

Polenta balls

I had some yummy polenta balls and dips at Bristol Watershed yesterday.  They were fried polenta balls flavoured with peppers, mint etc. These ones were deep fried, but I baked mine to make a healthier version...

Basic Polenta recipe
2 cups water or milk
salt
1 cup cornmeal (polenta)

Polenta Balls
Boil the salted water and add the cornmeal.
Stirring occasionally, cook until it thickens  (10mins). [mix in any extra flavours]
Leave to stand for 15 mins.
Divide the mixture (into 10-15 pieces) and roll into ping pong sized balls, placing [a filling] in the middle if you want.  If the mixture sticks to your hands too much, fill a bowl with cold water and keep dipping your hands and the spoon in it.  You don't need to coat the balls in flour or anything as polenta will hold it's shape.
Bake the balls on a baking tray for 20mins, turning once to cook them evenly.

Flavours
You could stir in a tbsp of sundried tomato paste, olive tapenade, pesto  or 2 tbsps of grated hard cheese. Or you could blitz some herbs in a blender and add those e.g. coriander, basil, parsley.

Fillings
Cubes of cheese (if soya choose a melty one)
Small pieces of salami
olives