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.
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.
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