- 250 g Küchenmeister Corn Flour
- 1 l water
- 1 tsp. salt
- Herbs according to preference e.g. thyme
- 90 g bread crumbs
- 50 g Küchenmeister Corn Flour
- 2 tsp. Italian herb mix
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 tsp. pepper
- 160 ml milk
- 1 tbsp. Küchenmeister cornstarch
- oil for frying
In bowl, mix together the corn flour, pepper and herbs. In a large pot, bring the water and salt to a boil. Lower the heat, and while stirring constantly, gradually add the corn flour. Place the lid on the pot, and allow the polenta to simmer for 10 minutes.
In the meantime, mix together the milk and corn starch together. In a second bowl, mix together the bread crumbs, corn flour, Italian herbs, salt, pepper and garlic.
When the polenta is cool enough to handle, wet your hands and form small balls. Brush the balls with the milk-corn starch mixture and then roll in the breadcrumbs.
Heat the oil. Fry the polenta balls for 5-7 minutes, or until they are golden brown. Remove the balls from the oil, and place on paper towels to absorb the excess oil.
Serve these tasty polenta balls with your favourite sauce!