200 g instant polenta
70 g feta cheese
ground black pepper
Cook polenta in 650 ml boiling salted water. Let cool, then stir in egg yolks and cheese. Add salt and pepper to taste. Shape into bite-sized balls. Dip each ball into egg whites and then into pistachios. Bake in a preheated oven on 200°C for about 10 minutes.
*Here, I can find only salted pistachios with shells. I remove the shells, blanch them, peel and then chop. For about 100 g of blanched pistachios you’ll need about 150 g of the ones with shells. For this recipe you’ll need about 200 g blanched pistachios.
Recipe from Sale & Pepe, Serbian issue for April 2009.