Baked polenta and gorgonzola dumplings

Ingredients for 2 servings:

• 250 g polenta
• 800 ml water
• 1 tsp salt
• 1 pinch of nutmeg
• 1 cup of sweet cream
• 200 g Gorgonzola, cut into small pieces
• some ham, diced
• a little Parmesan, grated
• a little butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Gnocchi with polenta gratin

Bring water to a boil with salt and nutmeg, then slowly stir in the semolina and simmer on low heat. I use 2-minute polenta, which cooks really quickly. Let the mixture cool slightly—not too long, or the polenta will become too hard. Then, using two wet spoons or your hands if you can stand the heat, form small dumplings and layer them in a baking dish. Scatter Gorgonzola pieces over the top, then another layer of dumplings, then another layer of Gorgonzola, and so on. You can also sprinkle diced ham on top. Finally, pour the cream over the top, sprinkle with a little Parmesan cheese, and scatter a few knobs of butter on top. Bake in the oven at 200°C for about 25 minutes.