Polenta dumplings

Ingredients for 6 servings:

• 1 liter of milk
• Salt
• 450 g corn semolina (polentag semolina), fine
• 40 g butter, room temperature
• 40 g Parmesan, medium-finely grated
• 1 sprig(s) rosemary, small
• 1 liter of water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

great side dish for Christmas roast

Bring the liter of milk to a boil with the liter of water and salt. Whisk in the cornmeal and bring to a boil, stirring once. Reduce the heat. Let the polenta swell for 30 minutes, stirring vigorously several times with a wooden spoon. Let the polenta cool for at least 2 hours. Using a large ice cream scoop, scoop out 6 dumplings from the polenta and place them in a baking dish. Sprinkle butter in small pieces over the dumplings and sprinkle with Parmesan cheese. Set everything aside, covered, until ready to use. Just before serving, bake the polenta dumplings in a preheated oven on the second shelf from the bottom at 220°C for about 10 minutes (gas mark 3-4, fan oven: 200°C). After the 10 minutes, sprinkle the rosemary needles over the dumplings. Serve immediately. Serve with Christmas turkey, glazed carrots, and Brussels sprouts with chestnuts.