Polenta fritters

Although I always put the ingredients for this dish roughly (because I always have a different amount of polenta left), I have to share this because it’s delicious! I like to make it for dinner when I have polenta left over from breakfast: D Try it yourself, play with the ratios and see what suits you best, but whatever ratio you put in, I'm sure everyone will succeed.

Preparation steps

Beat one egg with 2 tablespoons of cottage cheese and a little salt, and mix this mixture with the chilled polenta left over from a previous dish (I have approximately 150g of cooked polenta left).
Spoon the mixture onto baking paper in the desired shape, and if you have more mixture you can comfortably just pour it out and when it is baked cut into cubes. If the mixture turns out to be too thick, you can even shape the meatballs with your hands and bake them on a pan.
Bake in the oven for about 20 minutes or until you get a nice yellow color on top.

Serving

It can be served as a snack, a warm appetizer, dinner ... with a spread, a side dish of vegetables or on its own.

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