Polenta Crusted Bacon Goat Cheese Arrotondares Con #Ragu

“Ragú® Recipe Contest Entry. Delicious and creamy, easy to follow, lightly fried Polenta coated Goat Cheese balls with Bacon and Arugula featuring simmered Ragu Parmesan and Romano Sauce”
8 2 per serving

Ingredients Nutrition

  • 2 slices bacon, cooked crisp, drained and chopped
  • 6 ounces goat cheese
  • 12 cup grated romano cheese, reserve one tablespoon for garnish
  • 34 cup finely chopped baby arugula, divided
  • 1 egg, beaten
  • 14 cup flour
  • 14 cup quick cook polenta
  • 14 cup Italian seasoned breadcrumbs
  • 2 cups vegetable oil
  • 1 cup Ragú® Pasta Sauce (cheese creations parmesan and romano sauce)


  1. In a medium bowl, combine bacon, goat cheese, romano cheese and 2 tablespoons of chopped arugula. Use heaping tablespoons to form 8 cheese balls. (Note: if the cheese is too soft to roll, refrigerate about 15 minutes until firm).
  2. Use 3 small bowls - In the first bowl put the ¼ cup flour. In the second bowl add egg and beat well. In the third bowl combine polenta and breadcrumbs. Coat each ball with flour, then egg then polenta/breadcrumb mixture and place on a plate. Refrigerate 1 hour.
  3. In a medium pot, heat oil to 375 degrees. Fry 4 balls at a time 1-2 minutes until light golden brown, remove and drain on paper towels.
  4. In a small sauce pan, heat Ragu sauce with remaining chopped arugula (reserving about a teaspoon of arugula for garnish). Bring to a simmer and remove from heat.
  5. Spoon sauce onto deep dish platter, top with cheese balls, sprinkle with remaining romano cheese and remaining arugula. Serve immediately.

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