Ingredients
- 200 g pre-cooked corn flour
- 100 g cabbage
- 80 g carrots
- 80 g leeks
- 70 g Grated Grana Padano Dop
- an egg
- tomato concentrate
- flour 00
- bread crumbs
- peanut oil
- extra virgin olive oil
- salt
For the recipe of the "arancini" of polenta with vegetable ragout, bring 900 g of water to the boil, add 2 tablespoons of extra virgin olive oil and a pinch of salt, then add the precooked corn flour, stirring with a whisk until it thickens ; remove the polenta from the heat, add the grated parmesan, season with salt, mix and leave to cool, covering the container with cling film.
Wash, peel and cut the vegetables into small pieces. Braise the leek for 3 'in a saucepan with 2 tablespoons of extra virgin olive oil and a pinch of salt, stirring occasionally; add the savoy cabbage while continuing to mix and, after 2 ', the carrots and a spoonful of tomato paste; continue cooking for another 2 '.
Divide the polenta into balls (ø 3 cm) and insert a spoonful of vegetable filling in the center of each ball, using your finger; reshape the balls into spherical form (arancini). Flour the arancini, then pass them first in the beaten egg and then in the breadcrumbs. Fry the arancini a few at a time, in plenty of seed oil for about 6 ', until they are golden brown, and serve hot.
