Polpette di Polenta

Polpette di Polenta are savory Italian polenta balls, perfectly seasoned and pan-fried to a golden crisp. These dairy-free delights are ideal for a satisfying meal or as a tasty snack.

Ingredients

• Polenta - 150 grams
• Vegetable broth - 500 ml
• Chickpea flour - 50 grams
• Garlic - 1 clove, minced
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons (for frying)
• Lemon zest - 1 teaspoon

Steps

1. In a saucepan, bring the vegetable broth to a boil.
2. Gradually whisk in the polenta, stirring continuously to avoid lumps.
3. Reduce heat to low and cook for about 10 minutes, stirring often until thickened.
4. Remove from heat and let cool slightly before mixing in the chickpea flour, minced garlic, parsley, salt, black pepper, and lemon zest.
5. Form the mixture into small patties or balls, about the size of a golf ball.
6. Heat olive oil in a non-stick skillet over medium heat.
7. Fry the polenta balls for about 4-5 minutes on each side, or until golden brown and crispy.
8. Remove from the skillet and drain on paper towels. Serve warm.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in whole grains, providing essential nutrients and fiber.
• Chickpea flour adds protein and helps to keep you feeling full longer.

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