in Soup Recipes

Corn semolina dumplings

updated

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Ingredients for 4 servings:

  • 140 g corn semolina (polenta)
  • 350 ml vegetable stock
  • 20 g butter
  • 1 tbsp flour
  • 1 egg(s)
  • 3 tbsp cream
  • 1 pinch of salt
  • 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the cornmeal (polenta) in the vegetable broth for 5 minutes until it forms a firm lump. Then stir in the butter and flour. Let it swell for 15 minutes. Knead the egg and cream into the mixture. Season with salt and nutmeg. Using two tablespoons, form the dough into dumplings. Let them simmer in salted water (do not boil) until they float to the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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