Polenta and Mozzarella Balls

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Polenta and Mozzarella Balls
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Health Score:
4,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
655
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie655 kcal(31 %)
Protein24.3 g(25 %)
Fat35.18 g(30 %)
Carbohydrates59.13 g(39 %)
Sugar added0 g(0 %)
Roughage0.42 g(1 %)
Vitamin A267.26 mg(33,408 %)
Vitamin D0.23 μg(1 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.22 mg(20 %)
Niacin2.78 mg(23 %)
Vitamin B₆0.02 mg(1 %)
Folate2.39 μg(1 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C5.46 mg(6 %)
Potassium228.37 mg(6 %)
Calcium485.32 mg(49 %)
Magnesium9.75 mg(3 %)
Iron2.96 mg(20 %)
Iodine2.97 μg(1 %)
Zinc0.44 mg(6 %)
Saturated fatty acids19.87 g
Cholesterol88.5 mg

Ingredients

for
4
Ingredients
250 grams
Polenta (instant)
50 grams
grated Parmesan
1 tablespoon
finely chopped Thyme
50 milliliters
250 grams
200 grams
Vegetable oil (for frying)
80 grams
2 tablespoons
2 sprigs

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.