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(makes 16)
80 g easy-cook polenta*
milk
vegetable stock
1 handful chopped sage (optional)
2 tbsp polenta for rolling
16 dice of cheese, Gruyère, Comté etc (about 1 - 1.5 cm)
(alternatively, use diced cooked ham or re-hydrated porcini mushrooms as a filling)
oil for frying
good, home-made tomato sauce for dipping
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