Polenta croquettes taleggio sauce

Polenta croquettes taleggio sauce
Polenta croquettes taleggio sauce 5 1 Stefano Moraschini

Instructions

INGREDIENTS for 4 PERSONS 250 g of corn flour, an egg, an egg yolk, 80 g of fontina.

For the sauce: 200 g taleggio cheese, 100 g cream, 1 egg yolk.

Prepare the polenta.

At the end of cooking, add the egg and egg yolk and mix well; pour into a bowl and let cool but not cool completely.

Cut into cubes fontina.

With a spoonful of polenta formed nuggets inside which you will put a small nut fontina.

Pass the croquettes in breadcrumbs, place them on a buttered baking sheet, drizzle with a little olive oil and put them in the oven for 15 minutes.

Meanwhile, prepare the sauce: melt the taleggio with the cream and cook for 5 minutes.

Add the egg yolk and mix well.

The croquettes are served with hot sauce.

Polenta croquettes taleggio sauce

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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