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Polenta Balota
Category
Sides
Servings
12
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
- 2 cups low sodium chicken broth
- 1 cup water
- 2 garlic cloves, smashed and peeled
- 1 teaspoon kosher salt
- 2 teaspoons chopped rosemary
-
1 cup polenta
-
1/2 cup freshly grated parmesan cheese
-
2 tablespoons olive oil
- 1/3 pound taleggio cheese, cut into 2/3 inch cubes
Instructions
In a medium saucepan combine the chicken broth, water, garlic, salt and rosemary. Bring to a simmer over medium high heat. Add the polenta in a steady stream whisking constantly. Reduce the heat to low to maintain a gentle simmer and cook, stirring often, until thick and creamy, about 10 minutes. Remove from the heat, stir in the Parmesan cheese, and allow to cool to room temperature, stirring occasionally, for 15 minutes.
- Preheat the oven to 400 degrees F and grease a 9 inch baking dish with 1 tablespoon olive oil.
- Scoop 1 1/2 to 2 tablespoons sized balls of cooled polenta into the palm of your hand. Place a piece of cheese in the center to the ball and close the polenta around the cheese. Make sure the cheese is fully encased. A bit of oil on your hands helps with sticking if need be. Roll the polenta ball until smooth and place in the prepared baking pan. Continue with the remaining polenta and cheese. Drizzle the balls with the remaining tablespoon of olive oil and bake until warmed through, about 20 minutes. (Don’t keep them in the oven for much longer, or else the polenta will start melting again and the balls will lose their form.)
- Allow the polenta to rest for 10 minutes before serving. Serve warm with marinera if desired.
Nutrition
Nutrition
- Nutrition Serving Size
- 12
- per serving
- Calories
- 138
Amount/Serving
% Daily Value
- Carbs
- 11 grams
- Protein
- 6 grams
- Fat
- 7 grams
- Saturated Fat
- 3 grams
- Cholestrol
- 13 milligrams
- Sodium
- 220 milligrams
- Fiber
- 1 grams
4 comments
Yummy dish, but we couldn’t figure out where the fresh grated parmesan fit in???? Also, I loosely covered the balls with foil after the oven and almost all of them broke open. Help!? 💛
Ciao Kerri! We have edited the recipe to clarify when the freshly grated Parmesan should be added—thank you for catching that!
As for the polenta balls breaking apart, it sounds like they may have been overcooked a bit. When you covered them with foil, they likely continued to cook from the residual heat, which is probably why they broke open. We are sorry that happened, but we are happy to hear they were still delicious! We’ll add more clarity to the recipe about covering them to avoid this issue in the future. Thanks for the feedback!
Made these finally with my 15 year old daughter last night. She loved Giadas online summer cooking class during COVID, so we tend to stick to Giada recipes. We couldn’t fi
We are so glad you and your daughter enjoyed making these!