How to make
In a deep frying pan pour about 2 tablespoons of olive oil and heat it. Add the garlic, cut into flakes. Fry it for 1 minute.
Pour the canned tomatoes, bay leaf and season with salt and black pepper. Leave them to simmer over moderate heat for 10 minutes. Time it, after the tomatoes have boiled.
Pour the ricotta into a bowl, add lightly beaten eggs, grated cheese, grated lemon peel, cayenne pepper and polenta. Stir with a fork, until a lump-free paste is obtained.
In a pan pour about 3 tbsp. of olive oil, heat it and add 1 tbsp. from the mixture.
Form it into the pan with a spatula, fry it and it is mostly baked over moderate heat, until it aquires a nice golden crust. Turn it on the other side.
The baked cheese is served on top of the tomato sauce. Sprinkle it with basil.
The Italian-Style Cheese is very tasty.
Note: Use a pan with a good non-stick coating. The cheese balls are baked longer, than they are fried. The canned tomatoes should have a thick sauce and not be too liquid.
