2 cups of good quality vegetable stock
2 cups milk
250g instant polenta*
1 cup grated Parmesan
baby mozzarella balls (Ciliegine**)
Bring the milk and stock to a simmer, then carefully whisk in the polenta. Stir continuously for 2–3 minutes until thick. Stir in the Parmesan and check for seasoning. Depending on the stock you use and the Parmesan will determine whether you need additional salt.
Pour the polenta into a lined baking dish, cover with cling film and allow to cool.
When the polenta is cool enough to handle, with wet hands, mould the polenta around the little mozzarella balls. Roll them between your hands to ensure you have smooth round balls.
Deep fry the balls until golden brown. Drain on paper towels and serve warm so the middles are all gooey.
*Instant polenta is actually pre cooked cornmeal and means you can have polenta made in 5 minutes. Traditionally polenta can take up to 2 hours to cook through and although many an Italian Nona would say the traditional slow cooked version is far superior but who has the time?
** Ciliegine are cherry size mozzarella. If you can’t find these, simply cut larger fresh mozzarella into small pieces.