First of all, prepare the polenta: boil the water, pour in the cornmeal, continue cooking, stirring, until you get a rather dense consistency.
Season with salt, butter and parmesan, then let cool and put in the fridge for at least 30 minutes.
Pass the meatballs, one at a time, first in the egg, lightly beaten, and then in the breadcrumbs to create a uniform breading.
Finally fry in hot oil and brown them evenly.
The polenta balls are ready to serve hot or warm so as to keep the heart soft.
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