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
- 70 g corn rits, fine, with a cookin time approx. 2 minutes
- 2 dl milk, warm
- 300 grams flour
- 0.75 teaspoon ¾ salt
- 3 egg (s), knocked
Print Recipe
Pin Recipe 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.
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