Add polenta and beef stock in a pot and bring to the boil. Simmer over a low heat, stirring regularly and let polenta expand. Grate carrots, chop broccoli and red pepper finely. Heat butter and sauteé vegetable until it have a slight bit.
Blend thoroughly vegetable, cheese, herbs, eggs, polenta, sour cream and bread crumbs until you have a firm mixture. Season to taste. Shape 12 small loafs und fry them on both sides.