Spicy polenta dumplings

Ingredients for 2 servings:

• 150 g corn semolina
• 375 ml water
• 1 tbsp salt, approx.
• 1 pinch of nutmeg
• 1 pinch(s) sweet paprika powder
• 1 small onion(s), finely chopped
• 1 clove(s) garlic, small, halved
• 1 tbsp oil (sunflower oil)
• 1 sprig(s) rosemary

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the oil in a small saucepan and sauté the chopped onions and the peeled, halved garlic clove until golden brown. Set aside. Bring 375 ml of water to a boil in a saucepan (a non-stick coating saves a lot of work later on), and add a little salt. Stir in the polenta and stir vigorously (it should initially be a thick but liquid mixture). After about 10 minutes, stir in the onions and garlic and add the rosemary sprig. Stir until the mixture thickens and pulls away from the sides of the pan. After about 20 minutes, the polenta is ready. Now use two tablespoons to form dumplings (dip the spoons in a little water between each step; this makes the process much easier). The dumplings are suitable as a main course with salad and perhaps a sauce, but are also delicious as a side dish to game or poultry. Tip: Prepared entirely without fat (you can also sauté the onions without oil), the dumplings are an excellent filling meal for health-conscious people or those on a diet.