Polenta pops with parmesan
350 ml of water (check the proportions on your package)
20 g butter
125 g of corn semolina
1 handful of grated cheese
Salt and black pepper
Coconut cubes and small appetizer sticks for serving
Bring the water into a boil in a saucepan. Stirring all the time, sprinkle over the corn semolina. Season with salt, pepper, butter and grated cheese. When the polenta starts to come off the sides of the saucepan, remove from heat.
Let cool slightly (to the point where you can touch it with your hands, but while the polenta is still shapeable like modeling clay) and take a spoonful as big as a giant cherry. Work with oiled hands. Press your thumb in the middle of the polenta ball. Slide a piece of walnut and 1/3 of prune into the resulting cavity. Then shape the polenta into a ball and coat it with grated parmesan. Do the same with the rest of the ingredients.
The polenta pops should be made shortly before serving. The polenta is always more tasty when freshly prepared. But even if you make the balls earlier, leave the parmesan and the sticks for the last moment. Until then, store in a sealed container in the refrigerator.
Before serving, prick the polenta pops on wooden party sticks. To keep them from sliding down the stick, it’s good to fix them with a coconut cube. Furthermore, the coconut cubes go very well with the parmesan polenta.