Polenta and Mozzarella Balls

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Polenta and Mozzarella Balls
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
728
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie728 cal.(35 %)
Protein20 g(20 %)
Fat45 g(39 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E8.1 mg(68 %)
Vitamin K2.8 μg(5 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.1 mg(7 %)
Folate21 μg(7 %)
Pantothenic acid0.7 mg(12 %)
Biotin7 μg(16 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C0 mg(0 %)
Potassium254 mg(6 %)
Calcium229 mg(23 %)
Magnesium43 mg(14 %)
Iron1.7 mg(11 %)
Iodine27 μg(14 %)
Zinc1.8 mg(23 %)
Saturated fatty acids23.2 g
Uric acid36 mg
Cholesterol61 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
salt
250 grams Polenta (instant)
50 grams grated Parmesan
1 Tbsp finely chopped thyme
peppers
50 milliliters milk
250 grams Pastry flour
200 grams Mozzarella
vegetable oil (for frying)
80 grams butter
2 Tbsps Pine nuts
2 sprigs Sage
How healthy are the main ingredients?
PolentaMozzarellaParmesanPine nutsthymeSage

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Arrange the balls on a plate and serve topped with the sage butter.