Polenta Arancini

Polenta Arancini

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 2 cups chicken or vegetable stock
  • 2 cups whole milk
  • 1 1/4 cups quick cooking polenta
  • Salt
  • About 1 1/2 teaspoons coarse black pepper
  • About 1/8 teaspoon freshly grated nutmeg
  • 4 tablespoons butter, cut into pieces
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons Acacia (light in color and flavor) honey
  • Flour, about 1 cup
  • 3 eggs, beaten
  • 2 cups Italian plain breadcrumbs
  • 2 tablespoons citrus zest, orange or lemon
  • A small handful parsley, finely chopped
  • Frying oil, such as safflower, canola or light/clear olive oil

Preparation

Bring stock and milk to low simmer in a saucepan over medium heat. Whisk in polenta and cook 3 minutes until it comes together. Add salt, pepper, nutmeg, honey and butter and 1 cup of cheese. Let cool (spread it out on a sheet pan to cool it down faster). Use a small scoop to roll arancini and coat them first in flour, then egg and then breadcrumbs combined with salt, pepper, citrus zest, parsley and remaining 1/2 cup cheese. Heat oil in a deep-sided skillet or Dutch oven to 350°F. Add arancini and cook to brown and crisp. Serve with Rach’s Sun-Dried Tomato Sauce alongside for dipping.

Ingredients

  • 2 cups chicken or vegetable stock

  • 2 cups whole milk

  • 1 1/4 cups quick cooking polenta

  • Salt

  • About 1 1/2 teaspoons coarse black pepper

  • About 1/8 teaspoon freshly grated nutmeg

  • 4 tablespoons butter, cut into pieces

  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese, divided

  • 2 tablespoons Acacia (light in color and flavor) honey

  • Flour, about 1 cup

  • 3 eggs, beaten

  • 2 cups Italian plain breadcrumbs

  • 2 tablespoons citrus zest, orange or lemon

  • A small handful parsley, finely chopped

  • Frying oil, such as safflower, canola or light/clear olive oil

Directions

Bring stock and milk to low simmer in a saucepan over medium heat. Whisk in polenta and cook 3 minutes until it comes together. Add salt, pepper, nutmeg, honey and butter and 1 cup of cheese. Let cool (spread it out on a sheet pan to cool it down faster).

Use a small scoop to roll arancini and coat them first in flour, then egg and then breadcrumbs combined with salt, pepper, citrus zest, parsley and remaining 1/2 cup cheese.

Heat oil in a deep-sided skillet or Dutch oven to 350°F. Add arancini and cook to brown and crisp.

Serve with Rach’s Sun-Dried Tomato Sauce alongside for dipping.