cup Ragú® Pasta Sauce (cheese creations parmesan and romano sauce)
Serving Size: 1 (205) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1155 g90 %
Total Fat 128.4 g197 %
Saturated Fat 25.9 g129 %
Cholesterol 94 mg
Sodium 534 mg
Dietary Fiber 1.2 g4 %
Sugars 1.8 g7 %
Protein 17.2 g
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.