Zutaten für Polenta Crusted Bacon Goat Cheese Arrotondares Con Ragu
- 4 slices bacon, cooked and crumbled
- 8 ounces goat cheese, softened
- 1/2 cup grated Romano cheese
- Baby Arugula
- 1 large egg, beaten
- 1 cup all-purpose flour
- 1 cup polenta, coarse ground
- Italian Seasoned Breadcrumbs
- Vegetable Oil
- Rag Pasta Sauce
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Zubereitung von Polenta Crusted Bacon Goat Cheese Arrotondares Con Ragu
- Preheat oven to 375°F (190°C). Cook bacon until crispy. Crumble and set aside.
- In a medium bowl, gently combine softened goat cheese, 1/2 cup Romano cheese, and 2/3 cup of the chopped arugula with the crumbled bacon.
- Shape the mixture into 8 equal-sized balls (approximately 1.5 inches in diameter).
- Set up three shallow dishes: one with flour, one with the beaten egg, and one with the combined polenta and breadcrumbs.
- Roll each goat cheese ball in the flour, then dip in the egg, and finally coat thoroughly in the polenta-breadcrumb mixture.
- Place the coated cheese balls on a plate and refrigerate for at least 30 minutes (or up to 1 hour).
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
- Carefully fry the arancini in batches (about 4 at a time), for 1-2 minutes per side, until golden brown and heated through. Remove with a slotted spoon and drain on paper towels.
- While the arancini are frying, gently heat the Ragú® sauce in a small saucepan over medium heat. Stir in the remaining 1/3 cup of chopped arugula.
- Simmer for 2-3 minutes until the arugula is wilted. Remove from heat.
- Spoon the ragu onto a serving platter. Arrange the fried arancini on top of the ragu.
- Sprinkle with remaining Romano cheese and any extra arugula for garnish.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
129g
Carbs
6g
