The only way I can describe these balls is by saying they are DELICIOUS! Soft, wholesome, gluten free and so versatile they make an ideal midweek dish whether your vegan, vegetarian or meat lover. Filled them with anything this polenta dough can take any flavour and transform it to deliver the most gorgeous meal
These balls albeit simple and very homey bring memories of being at home. My mom used to make them at least once a week, sometimes the traditional way with mince meat and sometimes with leftover veggies like courgettes, broccoli or anything we had from the day before.
“Bollos Pelones” how they’re called in Venezuela are part of our creole cuisine, and you kind of get a hint of that when the recipe calls for Arepa flour, but, some can argue they also have an Italian touch because of the tomato sauce, I guess that’s why our traditional cuisine is creole.
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Soft, wholesome, gluten free and so versatile they make an ideal midweek dish whether your vegan, vegetarian or meat lover. Filled them with anything this polenta dough can take any flavour and transform it to deliver the most gorgeous meal.
- 2 Cups of Harina Pan flour
- 3 Cups of water
- 1 tsp salt
- 1.5 ltr of tomato sauce
- Parmesan cheese to taste
In a bowl add the flour, salt and water and kneed until the dough is unified and smooth
Once the dough is soft make each ball at a time. With your finger start to create a whole in the middle of the ball to fit the filling (see video).
Fill the balls with your chosen filling, carefully close it and place on a plate (see video). Repeat the process until all the dough is finished.
In a pot place the tomato sauce to warm up at a medium temperature, carefully place the polenta balls and cover. Leave to cook for 15 approx.
Half way of the cooking time baste the balls with tomato sauce, cover and leave to cook for the remaining time.
Once the balls are done, carefully with a fish slice or flat wooden spoon remove them from the pot and serve on each individual plate.
Grate some Parmesan cheese over each ball and ENJOY!!
1. In this recipe I made them with a traditional beef ragú filling, but you can make them with any filling you like, hence, why I didn't add the ragú recipe.
2. I like to leave the balls to rest in the pot for 5 minutes so they are easier to lift.
3. Try to use a thinish tomato sauce as it will thicken once the balls are cooked in it.
I didn’t add the recipe of the mince ragú because it was what I had at the time, albeit the traditional filling, you can fill them with anything, veggies, chicken, fish or beef like my Venezuelan Pulled Beef.
And, if you making a tomato sauce is too much effort, check out my perfect tomato sauce recipe 15 Minute Tomato Sauce, is so easy you wouldn’t believe it.
WHERE TO BUY PAN FLOUR
If you’re in the UK Tesco is selling it in the shop depending on where you are or on-line under the name Pan Pre-Cooked White Maze Meal at £1.99 per 1Kg.
If you’re in Spain I know Carrefour has 2 brands of the same flour in their ethnic section. One is called Harina Pan (the original) and another one Doña Arepa at €2.36.
In Italy the brand called Le Farine Magiche offers the flour under their own brand name and packaging but is still the original Venezuelan flour from Harina Pan. Over there is called Farina di Mais Bianco per Arepas at €4.42.
In the USA there’s a website called Latin Foods Market and they sell the original flour Harina Pan under Harina de Maíz Blanco 1Kg at $6.89.
Made this recipe? Leave your comments below or take a picture and tag me on social media @miterrunofood
HAPPY COOKING xoxo