Stuffed polenta dumplings

Ingredients for 8 servings:

• 400 ml chicken stock
• 80 g corn semolina (polenta)
• ½ tbsp olive oil
• ½ tbsp butter
• 100 g chard
• 10 olives, black
• ½ shallot(s)
• 50g mozzarella
• 2 tbsp olive oil
• salt and pepper
• nutmeg
• e.g. corn semolina (polenta) for rolling
• Oil for frying

Instructions

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

Bring the chicken stock to a boil and stir in the polenta, then add the olive oil and butter. Simmer gently for 5-7 minutes while stirring. Season with salt, pepper, and nutmeg. For the filling, peel the shallots and chop them finely along with the olives. Clean the chard and cut them into fine strips. Sauté the shallots, olives, and chard in olive oil until soft. Season with salt, pepper, and nutmeg and let cool. Grate the mozzarella and mix with the cold chard mixture. Divide the polenta into 8 portions, fill them with the mixture, and form them into dumplings. Roll the dumplings in polenta and then bake in hot oil for 6 minutes. Drain on kitchen paper. Perfect with the Christmas goose or as a small meal with a green salad.