Polenta and bresaola croquettes

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.