Borlotti polenta "meatballs" with green chicory and seeds

Prep time: 20
Cooking time: 20
  1. Bring to lightly boil 200 ml of water in a saucepan, add a pinch of salt and pour the borlotti flour into. Cook over low heat, stirring with a whisk. Remove the saucepan from the flame and let it warm.
  2. Peel and wash the spinach several times to remove soil residues. Heat a tablespoon of oil in a large skillet, add the crushed garlic and fry. Add the coarsely minced spinach and cook them adding a pinch of salt.
    Add the yeast to the borlotti polenta, grated nutmeg to the moment to taste and spinach, then adjust the consistency with 1 or 2 tablespoons of breadcrumbs
  3. Heat the oven to 180°C and cover a pan with baking paper.
    Form the balls, roll them first in the breadcrumbs and then in the sesame seeds, put them on the pan. Sprinkle with a little oil and bake for about 20 minutes, turning them often to have a uniform golden color.
  4. Remove from the oven and serve immediately. If you want the side dish too, boil more spinach, sauté in a pan with oil and garlic and sprinkle with some sesame seeds.


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