Ingredients
-
2
-
6
-
1/2
-
3/4
-
1
-
1/4
-
1/4
-
1/4
-
2
-
1
-
-
-
-
-
Directions
Polenta Crusted Bacon Goat Cheese Arrotondares Con #Ragu, Rag Recipe Contest Entry Delicious and creamy, easy to follow, lightly fried Polenta coated Goat Cheese balls with Bacon and Arugula featuring simmered Ragu Parmesan and Romano Sauce, Very simple to make Enjoy making them as well as eating them MMM MMM Good!, These were so easy to make and delicious! The crunchiness of the polenta crust pairs perfectly with the goat cheese filling Will definitely make a pile of them again for appetizers at my next get-together!!
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Steps
|
1
Done
|
In a Medium Bowl, Combine Bacon, Goat Cheese, Romano Cheese and 2 Tablespoons of Chopped Arugula. Use Heaping Tablespoons to Form 8 Cheese Balls. (note: If the Cheese Is Too Soft to Roll, Refrigerate About 15 Minutes Until Firm). |
|
2
Done
|
Use 3 Small Bowls - in the First Bowl Put the Cup Flour. in the Second Bowl Add Egg and Beat Well. in the Third Bowl Combine Polenta and Breadcrumbs. Coat Each Ball With Flour, Then Egg Then Polenta/Breadcrumb Mixture and Place on a Plate. Refrigerate 1 Hour. |
|
3
Done
|
in a Medium Pot, Heat Oil to 375 Degrees. Fry 4 Balls at a Time 1-2 Minutes Until Light Golden Brown, Remove and Drain on Paper Towels. |
|
4
Done
|
in a Small Sauce Pan, Heat Ragu Sauce With Remaining Chopped Arugula (reserving About a Teaspoon of Arugula For Garnish). Bring to a Simmer and Remove from Heat. |
|
5
Done
|
Spoon Sauce Onto Deep Dish Platter, Top With Cheese Balls, Sprinkle With Remaining Romano Cheese and Remaining Arugula. Serve Immediately. |
