To make the polenta, bring the water to a boil in a small saucepan.

While whisking constantly, very slowly pour in the cornmeal to prevent lumps.

Reduce the heat to a simmer and continue whisking until the polenta is thick and pulls away from the sides of the pan, about 10 minutes.

Spread the cooked polenta onto a plate and chill in the refrigerator until completely cold, about 20-30 minutes.

Once chilled, transfer it to a medium bowl and mash with a fork.

Stir in the beaten egg, Parmesan cheese, flour, and salt until well combined.

Cut the semisoft cheese into 12 cubes, about ½-inch each. Take a portion of the polenta mixture (about 1½ inches in diameter), form it into a ball, and press a cheese cube into the center. Ensure the cheese is completely sealed inside.

Roll each ball in the bread crumbs for a full, even coating.

Pour enough oil into a medium saucepan or deep skillet to reach a depth of 2 inches and heat over medium-high heat. The oil is ready when a bread crumb dropped in sizzles and rises to the top immediately. Carefully fry 4-5 balls at a time, turning occasionally, until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

Serve immediately for the best cheese pull!

Chill the formed balls in the refrigerator for 15-20 minutes before frying. This helps them hold their shape better in the hot oil.

Don't overcrowd the pan when frying.

Cooking in small batches ensures the oil temperature stays high, resulting in a crispier, less greasy finish.