Polenta Crusted Bacon Goat Cheese Arrotondares Con #Ragu

Recipe by MTV88
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    slices bacon, cooked crisp, drained and chopped
  • 6
    ounces goat cheese
  • 12
    cup grated romano cheese, reserve one tablespoon for garnish
  • 34
    cup finely chopped baby arugula, divided
  • 1
    egg, beaten
  • 14
    cup flour
  • 14
    cup quick cook polenta
  • 14
    cup Italian seasoned breadcrumbs
  • 2
    cups vegetable oil
  • 1
    cup Ragú® Pasta Sauce (cheese creations parmesan and romano sauce)
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DIRECTIONS

  • In a medium bowl, combine bacon, goat cheese, romano cheese and 2 tablespoons of chopped arugula. Use heaping tablespoons to form 8 cheese balls. (Note: if the cheese is too soft to roll, refrigerate about 15 minutes until firm).
  • Use 3 small bowls - In the first bowl put the ¼ cup flour. In the second bowl add egg and beat well. In the third bowl combine polenta and breadcrumbs. Coat each ball with flour, then egg then polenta/breadcrumb mixture and place on a plate. Refrigerate 1 hour.
  • In a medium pot, heat oil to 375 degrees. Fry 4 balls at a time 1-2 minutes until light golden brown, remove and drain on paper towels.
  • In a small sauce pan, heat Ragu sauce with remaining chopped arugula (reserving about a teaspoon of arugula for garnish). Bring to a simmer and remove from heat.
  • Spoon sauce onto deep dish platter, top with cheese balls, sprinkle with remaining romano cheese and remaining arugula. Serve immediately.
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