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  • The Australian Women’s Weekly Food

    cooking class

    Aug 28, 2022 3 minutes

    Cheesy crisp polenta cakes

    PREP + COOK TIME 1 HOUR 20 MINUTES (+ REFRIGERATION) MAKES 12

    You will need to start this recipe at least 4 hours ahead. You also need a 6cm round cutter.

    2 litres (8 cups) vegetable stock
    1 cup (250ml) milk
    1½ cups (255g) polenta
    50g butter
    ¼ cup (65g) mascarpone
    60g mozzarella, cut into 12 pieces
    1 cup (150g) plain flour
    3 eggs, beaten lightly
    2 cups (150g) panko breadcrumbs
    vegetable oil, for deep-frying
    thyme leaves, for serving

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