Stuffed Polenta Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 400 ml poultry stock
- 80 g corn rits (polenta)
- 0.5 tablespoon ½ olive oil
- 0.5 tablespoon ½ butter
For the filling:
- 100 g Swiss chard
- 10 olives, black
- 0.5 ½ shallot (s)
- 50 g mozzarella
- 2 tablespoon olive oil
- salt and pepper
- nutmeg
- Corn grits (polenta) for rolling
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Bring the poultry stock to the boil and stir in the polenta, then add the olive oil and butter. Simmer gently while stirring for approx. 5–7 minutes. Season to taste with salt, pepper and nutmeg.
- For the filling, peel off the shallots and cut into small pieces together with the olives. Clean the chard and cut into fine strips.
- Sauté shallots, olives and Swiss chard in olive oil until soft. Season to taste with salt, pepper and nutmeg and let cool down. Grate the mozzarella and mix with the cold chard mixture.
- Divide the polenta into 8 portions, fill with the mixture and form dumplings out of it. Then roll the dumplings in polenta and then bake in hot oil for about 6 minutes. Drain on kitchen paper.
- Goes well with the Christmas goose or as a small meal with a green salad.
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