Polenta and Mozzarella Balls
(Percentage of daily recommendation)
|Calorie||655 kcal||(31 %)|
|Protein||24.3 g||(25 %)|
|Fat||35.18 g||(30 %)|
|Carbohydrates||59.13 g||(39 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0.42 g||(1 %)|
|Vitamin A||267.26 mg||(33,408 %)|
|Vitamin D||0.23 μg||(1 %)|
|Vitamin E||0.5 mg||(4 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.22 mg||(20 %)|
|Niacin||2.78 mg||(23 %)|
|Vitamin B₆||0.02 mg||(1 %)|
|Folate||2.39 μg||(1 %)|
|Pantothenic acid||0.13 mg||(2 %)|
|Biotin||0.24 μg||(1 %)|
|Vitamin B₁₂||0.24 μg||(8 %)|
|Vitamin C||5.46 mg||(6 %)|
|Potassium||228.37 mg||(6 %)|
|Calcium||485.32 mg||(49 %)|
|Magnesium||9.75 mg||(3 %)|
|Iron||2.96 mg||(20 %)|
|Iodine||2.97 μg||(1 %)|
|Zinc||0.44 mg||(6 %)|
|Saturated fatty acids||19.87 g|
Bring about 1 liter of water to a boil (approximately 4 cups) with 1 teaspoon of salt. Pour in the polenta while stirring. Reduce the heat, cover and leave to soak for 3-4 minutes. Remove from the heat, stir in the Parmesan and thyme and season with salt and pepper. Allow to cool.
Pour in the milk and 150 grams of flour (approximately 5 ounces) and knead to a smooth dough.
Cut the mozzarella into cubes of about 2 cm (approximately 3/4 inch). Divide the dough into small balls, flatten them and place a mozzarella cube in the middle of each. Bring the dough around the mozzarella cubes to encase them and reform into balls.
Coat the balls in the remaining flour and fry for 3-4 minutes until golden brown in some oil. Drain on paper towels.
Toast the pine nuts in some butter. Rinse the sage, pat dry, pluck off the leaves and add to the butter. Remove from the heat.
Arrange the balls on a plate and serve topped with the sage butter.