Polenta Balls with Cheese in Air Fryer

Steps

1. 1

   In a large pot, bring the water to a boil and add the salt. Pour the cornmeal in a steady stream, stirring continuously with a whisk to prevent lumps.

2. 2

   Reduce the heat to low and cook the polenta for 15–20 minutes, stirring often, until it thickens and pulls away from the sides of the pot.

3. 3

   Cut the polenta into equal pieces using a piece of string, then let it cool slightly so you can work with it.

4. 4

   Wet your hands with water. Take each piece of polenta, press a generous amount of cheese (grated or cubed) into the center, and shape into a compact ball the size of a tennis ball.

5. 5

   Preheat the air fryer to 200°C (400°F) for 3 minutes. Cook the balls for 25 minutes, then add butter and cook for another 5 minutes.

Shopping list

700 g cornmeal, 2 liters water, 2 tsp salt, 350 g mixed cheese (burduf, sheep, telemea, or smoked caciocavallo), 500 g sour cream (optional), 100 g butter (optional), 100 g grated cheese (optional)

Recipe story

Polenta balls with cheese are a traditional dish from the mountainous regions of Eastern Europe, where shepherds prepared them over an open fire. Polenta, a staple in many cultures, was filled with cheese and baked on embers for a hearty meal. Over time, the recipe spread to home kitchens, becoming a symbol of simplicity and authentic flavor.