Polenta Crusted Bacon Goat Cheese Arrotondares Con #Ragu

• 2 slices bacon, cooked crisp, drained and chopped
• 6 ounces goat cheese
• 1/2 cup grated romano cheese, reserve one tablespoon for garnish
• 3/4 cup finely chopped baby arugula, divided
• 1 egg, beaten
• 1/4 cup flour
• 1/4 cup quick cook polenta
• 1/4 cup Italian seasoned breadcrumbs
• 2 cups vegetable oil
• 1 cup Ragu(R) 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 1/4 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.

bacon, goat cheese, romano cheese, baby arugula, egg, flour, cook polenta, italian seasoned breadcrumbs, vegetable oil, pasta sauce

Taken from www.food.com/recipe/polenta-crusted-bacon-goat-cheese-arrotondares-con-ragu-524958 (may not work)