Spicy Polenta Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g corn rits
- 375 ml water
- 1 tablespoon salt, approx.
- 1 pinch (s) nutmeg
- 1 pinch (s) paprika powder, noble sweet
- 1 small onion (s), finely chopped
- 1 clove garlic, small, halved
- 1 tablespoon oil (sunflower oil)
- 1 sprig rosemary
Print Recipe
Pin Recipe Instructions
- Let the oil get hot in a small saucepan and sauté the chopped onions and the peeled, halved garlic clove until golden, set aside.
- Bring 375 ml of water to a boil in a saucepan (non-stick coating saves a lot of work afterwards), add a little salt. Stir in polenta and stir vigorously (it should initially be a tough but liquid mixture. After about 10 minutes, stir in the onions and garlic and add the sprig of rosemary. Now stir until the mixture becomes firm and detaches from the edge of the pan. The polenta is ready in 20 minutes.
- Now form cams with two tablespoons (dip the spoons in some water between each work step, this makes things a lot easier). The dumplings are suitable as a main course with salad and possibly a sauce, but are also very tasty as a side dish to game or poultry.
- Tip: Prepared without any fat (you can sweat the onion without oil), the cams are ideal as a filling meal for the nutrition-conscious or people on a diet.
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