First prepare the polenta: bring the water to a boil in a saucepan, add salt and pour the flour, then cook, continuing to stir for about 10 minutes, until the polenta is well cooked and firm.
Remove from heat, add the butter and mix.
Pour the polenta into a pan lined with parchment paper, trying to get a layer about 2 cm high (my pan was about 20×20 cm), then level the surface and let it cool completely.
With a 3 cm pastry cutter, make circles both in the polenta and in the cheese.
Assemble the skewers, alternating 5 polenta and cheese rods, trying to start and end with the polenta (so that the cheese is "contained" between 2 polenta rods).
Then pass the skewers first in the lightly beaten egg and then in the breadcrumbs.
Heat some oil in a large pan and fry the skewers, a few minutes per side, until golden brown.
The polenta skewers are ready: let them dry on kitchen paper and serve immediately.
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