polenta arancini with cheese

- Categories : Gluten free


  • 4 dl of water
  • 4 dl of milk
  • 160 g of polenta
  • 1/4 bunch of thyme
  • 20g of butter
  • 1 tbsp salt
  • 80g of grated Parmesan
  • 150g of mozzarella balls
  • 3 tsp chickpea flour
  • 140g gluten free breadcrumbs
  • 2 eggs
  • frying oil

Serves: 4 people

For: gluten free


  1. Mix the water and milk together.
  2. Bring the milky water to the boil in a pan.
  3. Stir in the salt and thyme, reduce the heat and simmer for a few minutes over a low heat, stirring constantly to form a thick paste.
  4. Stir in the butter and cheese, leave to cool.
  5. Shape the polenta mixture into walnut-sized balls, flatten slightly.
  6. Place 1 mozzarella ball in the middle of each, cover with the dough, press firmly, shape into balls.
  7. Empty the flour and breadcrumbs into two separate shallow dishes, beat the eggs in a deep dish.
  8. Toss the balls in the flour, then in the egg and finally in the breadcrumbs, press firmly on the crumb coating.
  9. Heat the oil in a frying pan.
  10. Fry the polenta arancini in batches for about 8 minutes until crispy, turning occasionally.
  11. Remove and drain on paper towels.

Tips: serve with a fresh salad and make your taste buds travel to Italy!

Photo credit Fooby

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