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.
Divide the mixture into small pieces, place a cube of provolone in the center of each and close the polenta on the cheese, making small balls.
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.
This recipe has already been read 33 times!