A Lot Of Blood In Phelgm

MTC-meatballs of Mexi-Croc Monica

The last recipe is a dell'emmetichallenge out of competition, because it came after the time limit. There is another, the final list, a friend of food bloggers, to confirm how this has played havoc in February to those who must deal with time-and how, though, all'emmetichallenge there can be waived. We, needless to say, we are happy: we repeat it ad nauseum, which is played here for the sake of playing Monica and it is a good example.

fact, read the recipe, we assume that the happiest Alex is all right: we say a bit ', we do not want to be in his shoes, given the difficulty of the trial-and certainly those balls would have further complicated the Mexi crock life. Instead, so there the we enjoy with the assurance that the signature of Monica, now you should know, is synonymous with flair, imagination and good taste

tomorrow, with the prizes, and a surprise winner.

Honestly I was very excited when I read the "theme" of the challenge this month ... then I remembered that I had read a recipe for meatballs with polenta in one of my "exempt" magazines kitchen, so I spent an afternoon leafing through pages and pages, losing, as usual in other meanderings ... of course I did not find such a recipe, but always with corn meal, I thought about the accompanying sauce (guacamole, reworked by me ...) and how to present it ... The result: a little crunchy and mexico that's why ... I will call balls mexicrock

balls mexicrock

Ingredients: cornmeal

g40

a slice of chicken breast milk

2 -3 slices of ham

Nutmeg

Chilli powder Salt

salad envy

For the sauce:

avocado, lemon, salt and extra virgin olive oil

Prepare the polenta, adding the water a bit 'of milk, salt, and then simmer for 40' (not to be too thick), put the chicken, which was first boiled with a little onion and celery, and ham in food processor to achieve an amalgamation order. Pour into a bowl with polenta, a pinch of salt and nutmeg. Work the mixture well and form "balls" that will pass in maize flour. Fry the meatballs in olive oil obtained seeds. Prepare the guacamole by blending an avocado, the juice of half a lemon, a bit 'of extra virgin olive oil, salt and a pinch of red pepper or Tabasco sauce (to your choice ...) Put a spoonful of sauce on a leaf on them with envy and polpetta.Servire and (crock!) eating hot or cold, with a good drink ...

Hello, Monica