Sciatt, Filled Polenta Balls

Sauté onion cubes in oil until translucent and add coarse polenta gravel. Extinguish with white wine and simmer with water or milk for about 10 minutes on low heat, stirring continuously, adding liquid if necessary. Cool the mixture and add an egg to the mixture. Form the mixture into even balls, rolling in the cheese cubes as you go. If necessary, roll in breadcrumbs on the other side and bake in hot fat (160 C) until ready to serve.

Tip: If the quantity is too “moist”, thicken with a little breadcrumbs.

Goes well with: sour green leaf salad

Drink recommendation: green Veltliner

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