Basically this is a ball of polenta with a savory cheese filling that’s cooked on a flat top griddle or in a large pan until the outside becomes crispy like a corn chip and the cheese is melty and gooey…
- 1 c dry polenta (coarsely ground cornmeal)
- 3 c water
- 1/2 tsp salt
- 6 Tb butter
- 8 oz strong cheese such as Parmigiano or pecorino romano… the traditional Romanian cheese is very similar to pecorino romano
- 2 Tb oil for the griddle or pan
- sour cream for serving
Put the polenta, butter, and salt in a large saucepan with the water. Bring to the boil, stirring constantly, and cook for 5-8 minutes, still stirring, until the mixture is thick. Pour the mixture onto a plate and leave until completely cold (this is a great dish for leftover polenta!) Divide the mixture into 6 pieces. Place a cube of cheese in the middle of each piece, wet your hands and shape each cake into a round dumpling around the cheese, ensuring that the filling is completely enclosed. Pour the oil on the griddle or in the pan, add the dumplings, rolling them around in the oil and allow to cook for about 10 minutes until crispy on the outside. Serve with the sour cream.
