These parmesan polenta balls are the ideal mouthful; crunchy on the outside and creamy on the inside. The combination of garlic and parmesan is the perfect partner for the creamy polenta. Serve hot with marinara sauce (sugo al pomodoro). <br /> <br />*With regards to the parmesan rind, if I don't have a slab of parmesan at home, I source them from the cheese/cold meat section counter of my local Italian store. <br /> <br />**If the mixture hasn't cooked for long enough, it will not set when you refrigerate it and you won't be able to roll it into balls.

Share: