Polenta balls

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Boil 750 ml salted water. Pour in the polenta and cook at low to medium heat for 15-20 minutes while stirring

2. 2

   Wash the spinach and pour boiling water over it to make it collapse. Rinse the spinach under cold water, squeeze it out and chop it into small pieces. Grate the parmesan. Add spinach and parmesan to the polenta and season with nutmeg, salt and pepper. Put the polenta on a greased baking tray and let it cool

3. 3

   Cut the cheese into 3 pieces. Cut off 1 good tablespoon of polenta and shape into a ball. Press a hollow in the middle, press 1 piece of cheese in each and close it. Do the same with the remaining polenta and cheese

4. 4

   Place polenta balls on a greased baking tray, drizzle with 2 tablespoons of olive oil and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes, turning from time to time. Wash the parsley, shake dry and chop the leaves into small pieces

5. 5

   Wash the tomatoes, grate them dry and cut them in half. Peel and chop the garlic. Heat 2-3 tablespoons of oil in a frying pan. Fry the tomatoes for 5-6 minutes. Add garlic after about 2 minutes. Season tomatoes with salt and pepper and add parsley. Arrange tomatoes and polenta balls on plates and serve

6. 6

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
38 g

FATS
22 g

PROTEINS
11 g