This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Polenta Arancini


  • 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


Serves: 6 to 8 appetizer/party snack servings


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.