Polenta Croquettes

Name: Polenta Croquettes
Total time: 1800 s
Ingredients: 3 1/4 cups water (750 ml); 1 1/3 cups instant cornmeal (about 190 grams); 7 oz cheese (such as Asiago, Emmental, or smoked mozzarella) (about 200 grams); Cornmeal, as needed, for coating; Vegetable oil, as needed, for frying; as needed Salt,

stefania divittorio @laStefy61

For the video class on Lombard cuisine, these cornmeal croquettes are perfect. They’re great served hot as finger food. I used instant cornmeal. This recipe makes about 15 to 18 croquettes, depending on their size.

stefania divittorio @laStefy61

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Ingredients

30 minutes

3 1/4 cupswater (750 ml)
1 1/3 cupsinstant cornmeal (about 190 grams)
7 ozcheese (such as Asiago, Emmental, or smoked mozzarella) (about 200 grams)
Cornmeal, as needed, for coating
Vegetable oil, as needed, for frying
as neededSalt,

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Steps

30 minutes

1

Bring the water to a boil, add salt, and remove from heat. Gradually add the cornmeal, stirring well to prevent lumps.
2

Return to the heat, bring back to a boil, and cook for 3 minutes, stirring constantly.
3

When done, transfer the polenta to a glass bowl and let it cool slightly, stirring occasionally. Cut the cheese into small cubes.
4

With damp hands, take a bit of polenta, form it into a ball, and place a piece of cheese inside. Close it up, shaping it into a round or oval croquette, and coat with cornmeal.
5

Fry in plenty of vegetable oil and serve hot.