Polenta Crusted Bacon Goat Cheese Arrotondares Con Ragu

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Ragú® recipe contest entry. Delicious and creamy, easy to follow, lightly fried polenta coated goat cheese balls with bacon and arugula featuring simmered ragu parmesan and romano sauce

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Steps

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In a medium bowl , combine bacon , goat cheese , romano cheese and 2 tablespoons of chopped arugula.

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Use heaping tablespoons to form 8 cheese balls.

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Use 3 small bowls - in the first bowl put the cup flour.

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In the second bowl add egg and beat well.

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In the third bowl combine polenta and breadcrumbs.

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Coat each ball with flour , then egg then polenta / breadcrumb mixture and place on a plate.

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Refrigerate 1 hour.

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In a medium pot , heat oil to 375 degrees.

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Fry 4 balls at a time 1-2 minutes until light golden brown , remove and drain on paper towels.

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In a small sauce pan , heat ragu sauce with remaining chopped arugula.

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Bring to a simmer and remove from heat.

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Spoon sauce onto deep dish platter , top with cheese balls , sprinkle with remaining romano cheese and remaining arugula.

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Serve immediately.

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Ingredients

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bacon, goat cheese, romano cheese, baby arugula, egg, flour, polenta, italian seasoned breadcrumbs, vegetable oil, rag pasta sauce