Yellow meatballs with cheese

Ingredients for 4 people:

400 g leftovers of polenta
300 g fontina
butter
parmesan
black pepper.

Work the advanced polenta (better if still soft), making 8-10 polenta globes.

Insert a piece of fontina and a small quantity of butter inside each one.

Close well and place the meatballs on a lightly buttered baking sheet.

Bake at 190° C for a few minutes, removing from the oven as soon as you see a crunchy crust form on the meatballs.

Serve hot, with a round of black pepper to the whirlpool and a sprinkling of grated Parmesan cheese.