Summary

Ingredients

• 1 bunch basil
• 100 ml milk
• 8 slices toast, debarked
• 100 g corn rits
• 100 g parmesan, rated
• 1 egg (s)
• 2 egg yolks
• 250 g mozzarella
• 3 clove (s) garlic
• 3 tablespoon butter
• 8 slices bacon
• salt and pepper

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Instructions

1. Clean the basil, roughly chop it and puree in the milk. Cut toast into cubes and mix with the polenta, parmesan, egg, egg yolks and basil milk. Salt and pepper and let stand for approx. 30 minutes so that the liquid can be absorbed and the polenta swells.
2. Preheat the oven to 225 ° C. Cut the mozzarella into slices. Briefly heat the butter in a saucepan and sauté the sliced garlic in it, then set aside.
3. Now cut off the dough with 2 spoons and let them steep in gently simmering salted water for 5 minutes. Take out, drain and place tightly in a lightly greased baking dish.
4. Sprinkle the garlic butter on the dumplings, place the mozzarella and bacon on top and bake for about 15 minutes.
5. Salad goes well with it.
6. We had made a quick tomato sauce with it, which was delicious too.