in Soup Recipes

Polenta dumplings as a soup garnish

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Ingredients for 4 servings:

  • 140 g polenta
  • 1 egg(s)
  • 30 g Parmesan, grated
  • 200 ml milk
  • Salt
  • 1 pinch of nutmeg
  • 1 tbsp parsley, chopped
  • 1 tbsp butter
  • 1 liter of salt water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Bring the milk to a boil with salt and nutmeg. Stir in the polenta and let it simmer for 5 minutes with the heat off. Add the egg, Parmesan cheese, butter, and parsley. Using two teaspoons, form small dumplings and place them in boiling salted water. The dumplings are ready when they rise to the surface. They are delicious in clear soups or vegetable stews.

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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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