cut polenta ball on a plate with vegetables next to it

Filled Polenta Balls

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. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Morella from Mi Terruño Food


  • 2 Cups of Harina Pan flour
  • 3 Cups of water
  • 1 tsp salt
  • 1.5 ltr of tomato sauce
  • Parmesan cheese to taste


  1. In a bowl add the flour, salt and water and kneed until the dough is unified and smooth
  2. 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).
  3. 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.
  4. 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.
  5. Half way of the cooking time baste the balls with tomato sauce, cover and leave to cook for the remaining time.
  6. 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.
  7. Grate some Parmesan cheese over each ball and ENJOY!!

Recipe Notes

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.