Ingredients

•    Yellow cornmeal (~2 cups)

•    Water

•    Salt (just a pinch)

•    Pepper (cracked)

•    Olive oil

•    Half and half cream

•    Parmesan cheese (½ cup)

•    Butter (3 tbsp.)

How to Prepare

1. Boil 3 parts water for 1 part of cornmeal.

2. Mix in the cornmeal.

3. When it thickens, add in the butter and cheese.

4. Remove from the heat and add a splash of olive oil and cream.

5. Crack the fresh pepper and then mix in.

6. Let the mixture cool down.

7. Fill a frying pan with about a ¼ inch of olive oil and heat it up.

8. Using a large melon baller, scoop out mounds of the polenta (about half the size of a baseball) onto a countertop.

9. Coat a metal spatula with olive oil, then scoop on ball at a time in the boiling oil, using a baker’s knife to slide them off the spatula.

10. When their shape is firm from frying, use the spatula and baker’s knife to flip them over.

11. When done frying, place them on a plate.

12. Serve with olive oil, parmesan, and a crack of pepper. Enjoy!