INGREDIENTS:

150 g yellow corn flour for instant polenta
water
salt
1 egg
200 g Parmigiano Reggiano cheese
1 pack of horsemeat bresaola
favourite soft cheese
finely chopped parsley
breadcrumbs

METHOD:

Cook the polenta following the instructions on the packet.
Once cooked, leave to cool.
Then add the parsley, egg and Parmigiano.
Stir thoroughly, then take small amounts of the polenta and shape into croquettes, putting some bresaola and a cube of cheese in each one.
Coat them in the breadcrumbs and fry in hot oil.