Stuffed Polenta Dumplings

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:

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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