Stilish and elegant, these mini polenta balls are the ideal finger food to make the most of a winter dinner.
For around 25 balls
- 100 gr quick-cooking polenta
- 500 ml tap water
- 1 yolk and a half from free range eggs
- 45 gr grated parmesan
- 1/4 tbsp grated nutmeg
- 2 egg whites, slightly beaten
- 75 gr hazelnuts, skin on
- 75 gr raw pistachios
In a heavy-based pan bring the water to a boil; add the polenta and whisk with some energy until well combined. Always stirring the polenta, let it cook for 8 minutes (or follow the instructions on the box).
Add the parmesan, nutmeg, a pinch of sea salt and a generous amount of black pepper. Now incorporate the eggs, one at a time.
Using a mortar and pestel coarsely chop the pistachios and hazelnuts to a granola.
Very carefully, since the polenta will be hot, make small balls wetting your hands in water every now and then, in order to give them a more accurate shape.
Coat every ball first in the egg yolks slightly beaten and then in the granola, switching between the two. Delicately put the balls on a tray covered with parchment paper and bake for 12 minutes at 180°C, still. Serve warm but not too hot.