Polenta – Spaetzle

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Put the corn grits in a large bowl, pour milk over it and let it soak for about 10 minutes.
Mix the flour and salt. Mix the semolina with the eggs, gradually add to the flour and salt mixture. Cover and leave to swell at room temperature for approx. 30 minutes.
Fill a large saucepan with water, add salt and bring to the boil. Spread the dough through a spaetzle sieve into the boiling water. Let the spaetzle brew until they rise to the surface and remove with a slotted spoon and drain well.
If you like, you can sear the spaetzle until golden brown.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.