Croquettes and meatballs with polenta

Name: Croquettes and meatballs with polenta - Smaranda I.
Ingredients: 200 g cornmeal; 400 g minced meat; 2 bell peppers diced; 1 grated carrot; 100; 150 g grated celery; 100 g grated cheese; 2; 3 tablespoons breadcrumbs; 1; 2 tablespoons flour; 2 eggs; chopped dill and parsley; salt; pepper; oil

Appetizers - Croquettes and meatballs with polenta by Smaranda I. - Recipia

To prepare a delicious recipe for meatballs made from polenta and meat, we will start by making perfect polenta, which will be the base of this savory dish. In a pot, we add water and a teaspoon of salt and wait for it to boil. When the water starts to boil, we gradually add the cornmeal, constantly stirring with a wooden spatula to avoid lumps. It is important to keep the heat at medium intensity so that the polenta cooks evenly. After about 20 minutes, when the polenta becomes thick and pulls away from the sides of the pot, we can take it off the heat. We let it cool in a large bowl, where it will continue to cook by steaming. After the polenta has cooled, we crumble it with a fork, making sure there are no large pieces left. In a deep dish or bowl, we add minced meat, preferably pork or beef, but a combination can also be delicious. Along with this, we add the crumbled polenta, lightly beaten eggs to bind the composition. Grated cheese, which will add a rich flavor, is an essential ingredient. Then, we grate a bell pepper, a carrot, and a stalk of celery, ingredients that will not only enrich the taste but also add a touch of freshness. For an extra flavor, I recommend adding two crushed garlic cloves, which will provide a special taste. Don’t forget the fresh herbs, like parsley or dill, which will bring a splash of color and freshness. We sprinkle salt and pepper to taste, and then we mix all the ingredients well. It is important that each element is well incorporated to achieve meatballs with a uniform texture. After mixing everything, we let the composition rest in the fridge for 15-20 minutes to firm up a bit. After this time, we form meatballs or croquettes, shaping them with wet hands to prevent sticking. For frying, we heat oil in a deep pan. When the oil is hot, we add the meatballs, being careful not to overcrowd the pan. We fry them until they become golden and crispy on the outside, while the inside is perfectly cooked. Serve the meatballs hot, alongside a fresh salad or a yogurt sauce, and the result will surely be appreciated by everyone who tastes them!