Polenta Croquette Filled with Leeks and Ham Hock

Polenta Croquette Filled with Leeks and Ham Hock

Category: Dishes from cereals and flour products

Kitchen: chinese

Ingredients
Polenta	3/4 Art.
Milk	2 tbsp.
Sugar	1 tsp
Salt	taste.
Onion Powder (not added)	1/4 tsp
White pepper	taste.
Filling
Butter	2-3 st. l.
Leek	1/2 tbsp.
Flour	2 tbsp. l.
Milk	3/4 Art.
Ham	1/2 tbsp.
Salt	1/4 tsp
Paprika	1/8 tsp
White pepper	taste.
For breading
Flour	2-3 st. l.
Rusks	3/4 Art.
Egg	1 PC.
Vegetable oil	6-8 st. l.

Cooking method

• Glass - 250 ml.
• Add polenta, sugar, salt, pepper to milk and cook, stirring occasionally for 30-35 minutes. Cool to room temperature and refrigerate.
• 
• For the filling, chop the onion and fry in oil for 5 minutes. Cut the ham into cubes and fry too.
• 
• Add to onion. Stir flour, salt, paprika and white pepper in milk until the lumps disappear. Add to the ham and cook for a minute until the consistency of thick sour cream. Refrigerate.
• 
• With oiled hands, take a handful of porridge and knead in the palm of your hand in the shape of a bowl. Put a spoonful of filling in the middle of the cake. Form a ball.
• 
• Repeat with all polenta and filling. Beat the egg with a whisk or fork. Dip the croquettes in flour, then in egg and bread crumbs. Fry in hot oil for 5-7 minutes (turning) until golden brown.
• 
• 

The dish is designed for

13 pieces.

Time for preparing:

1 hour 30 minutes.

Note

Recipe from the site - 🔗
The author writes that this dish has Spanish and Italian roots. Croquettes are very wow with a crispy crust. Even finicky children ate with pleasure.

Bon Appetit.

Thanks for the recipe posted.
For a long time I have been preparing such a dish, although I use grated cheese + grated cheese + a slice of sl. butter (with a thimble), or cheese + salted cottage cheese + butter. After frying, when you break the croquettes, cheese, melted butter stretches ... Very, very tasty, I love this recipe.
Often I cook for guests, always and everyone is delighted with this dish, they ask to cook it in advance.
But I have always believed that this is a purely Moldovan dish.

[Taia]

Taia uuff. : - \ I look through the mailbox, miraculously restored. I just saw the message. We must try the version with your filling, I can imagine how delicious it is. Hot stretching cheese ... Thanks for sharing the idea for another topping I love this recipe too

[Larissa]

Larissa, and I would also advise, after the cereals in the pan have thickened, and this is about 5 minutes (approximately), pour the polenta into the prepared form and send it to the oven for 40 minutes. Cover the form with foil. A minimum of body movements in cooking.

Thanks, I must try

Aaaaaaaaaa! I'd like to try it !!! Toko I have polenta. There is corn flour (Chinese) and corn grits (slightly larger than semolina). What am I to do unhappy?

[Chuchundrus]

Chuchundrus Natasha, do it with cereals and overeat with the resulting balls

Hurrah! I'm going to cook. But if I burst ..... you will be to blame