Polenta balls and old pastries

It goes well with goulash ... sauces ...

Preparation steps

Cook the polenta in a saucepan with a pinch of salt and butter. Allow to cool. Cut the pastries into cubes and fry them in the oven without adding fat at 180 ° C for a few minutes. Now add the eggs to the cooled polenta, mix well, add the cooled pastries and parsley. Mix everything well and let it stand for a while. Put a lot of water in the pot to boil, shape the balls and cook them in water for 5-7 minutes ... it depends on the size of the balls. Drain them and serve with stew or sauce and meat.

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Rosa Cooking