Ingredients
Method
- Put the polenta in a medium bowl and mash with a fork.
- Add the egg, Parmesan cheese, flour, and salt, and mix well. May be prepared to this point up to 24 hours in advance, covered, and chilled.
- Cut the cheese into 12 cubes, about ½-inch each.
- Form the polenta mixture into balls about 1½ inches in diameter and insert a cube of cheese into the center, making sure to cover the cheese completely. This will be messy but manageable.
- Roll the balls in the bread crumbs to coat completely. You can let them sit at room temperature for up to 30 minutes before cooking.
- Pour enough oil into a medium saucepan to reach a depth of 2 inches and heat until it is very hot but not smoking. (The best way to test if the oil is hot enough is to drop in a bread crumb; it should immediately rise to the top.)
- Fry 4 or 5 balls at a time, turning occasionally to brown all over. It should take about 3 to 4 minutes to brown them.
- Remove with a slotted spoon and drain on paper towels.
- Serve immediately.
To make the polenta: Bring the water to a boil in a small saucepan, then very slowly add the cornmeal, beating constantly with a wire whisk. Reduce the heat to a simmer and cook, whisking constantly, until the polenta tears away from the sides of the pan, about 10 minutes. Pour onto a plate and chill until cold, about 20 to 30 minutes.