John Myers
Wild Garlic Polenta Dumplings
The perfect wild garlic polenta dumplings recipe with a picture and simple step-by-step instructions.
- 500 g Mushrooms
- 1 Piece Onion
- 75 garbage White wine
- 75 ml Vegetable stock
- 250 ml Cream
- 3 tbsp Creme fraiche Cheese
- Salt, pepper, oil for frying
- 400 ml Vegetable broth
- 125 g Instant polenta semolina
- 4 tbsp Wild garlic pesto
- 2 tbsp Grated Parmesan
- Clean the mushrooms and cut into slices. Peel the onion, dice finely, sauté in hot oil until translucent. Add the mushrooms, fry them, then deglaze with white wine, add the stock and cream, season with salt and pepper and reduce to a creamy consistency for about 10 minutes. Stir in the creme fraiche and season again to taste. Bring the vegetable stock to the boil, pour in the polenta semolina, bring to the boil. Let it swell for approx. 5 minutes while stirring constantly (use a coated saucepan, otherwise it will set quickly). Remove the pan from the heat, stir in the pesto and Parmesan. Distribute the cream mushrooms in deep plates and use 2 tablespoons to form dumplings from the polenta mixture, spread over the mushrooms.
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