Ingredients

The following ingredients have 7 Servings
  • 2 cups chicken or vegetable stock
  • 2 cups whole milk
  • 1 1/4 cups quick cooking polenta
  • Salt
  • About 1 1/2 teaspoons coarse black pepper
  • About 1/8 teaspoon freshly grated nutmeg
  • 4 tablespoons butter
  • cut into pieces
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • divided
  • 2 tablespoons Acacia (light in color and flavor) honey
  • Flour
  • about 1 cup
  • 3 eggs
  • beaten
  • 2 cups Italian plain breadcrumbs
  • 2 tablespoons citrus zest
  • orange or lemon
  • A small handful parsley
  • finely chopped
  • Frying oil
  • such as safflower
  • canola or light/clear olive oil

Instruction

  • Bring stock and milk to low simmer in a saucepan over medium heat
  • Whisk in polenta and cook 3 minutes until it comes together
  • Add salt, pepper, nutmeg, honey and butter and 1 cup of cheese
  • Let cool (spread it out on a sheet pan to cool it down faster)
  • Use a small scoop to roll arancini and coat them first in flour, then egg and then breadcrumbs combined with salt, pepper, citrus zest, parsley and remaining 1/2 cup cheese
  • Heat oil in a deep-sided skillet or Dutch oven to 350°F
  • Add arancini and cook to brown and crisp
  • Serve with Rach’s Sun-Dried Tomato Sauce alongside for dipping