Polenta Bites

200 g instant polenta
3 eggs
70 g feta cheese
salt
ground black pepper
chopped pistachios*

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.