Symmetry Breakfastのインスタグラム(symmetrybreakfast) - 7月26日 18時39分

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BULZ! A fab dish from the Romanian tradition, making a simple batch of @polentavalsuganaglobal a day ahead, and filling it with cheese, I used Asiago. Pop them onto the barbecue for a great gluten free and vegetarian addition to your summer alfresco dining. You could even fill them with whatever you like so don’t be afraid to switch for vegan cheese or even something like caponata! Delicious

300g Polenta Valsugana
1 litre of water or milk
300g cheese grated, your choice on type
50ml of oil or 50ml melted butter
Prepare the polenta a day ahead. Spread it out onto a large plate, cover with wrap and cool. Don’t be tempted to make the balls when the polenta is still warm or it will fall apart on the BBQ

Crumble the polenta and mash it with your hands until smooth and pliable

Take a golf ball sized piece and flatten into a disc, add a generous amount of cheese and close it into a ball.

Brush them with oil or butter

Barbecue until charred and golden brown and serve immediately

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