Polenta and Onion Croquettes with Quick Yogurt Herb Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray with 1 teaspoon of the vegetable oil.

2. 2

   In a medium saucepan, bring the water to a gentle boil with half of the salt. Gradually pour in the instant polenta while whisking constantly. Cook over low heat for 3 to 5 minutes, stirring, until thick and porridge-like.

3. 3

   In a skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the diced onion and cook for 6 to 8 minutes until soft and golden. Stir in 1 minced garlic clove and the sweet paprika, and cook for 30 seconds more.

4. 4

   Transfer the cooked polenta to a large bowl. Add the sautéed onion with garlic and paprika, the grated cheese, the beaten egg, the breadcrumbs, and a pinch of black pepper. Mix well until you have a shapeable mixture. If it feels too soft, add a little more breadcrumbs.

5. 5

   Let the mixture rest for 5 minutes so it firms up. Then shape 12 compact croquettes with lightly oiled hands and place them on the tray.

6. 6

   Brush or drizzle the croquettes with the remaining vegetable oil. Bake for 18 to 22 minutes at 220 °C / 425 °F, turning halfway through, until golden on the outside.

7. 7

   While they bake, make the sauce by mixing the plain yogurt, fresh parsley, lemon juice, the remaining grated garlic clove, the rest of the salt, and the black pepper in a bowl. Stir until smooth.

8. 8

   Serve the croquettes hot with the yogurt herb sauce on the side for dipping or spooning over.