Summary

Ingredients

• salt
• 50 g butter
• 100 g semolina (corn semolina / polenta semolina)
• 2 small egg (s)
• 1 bunch basil, finely chopped
• 25 g parmesan, freshly rated
• 1 carrot (s), finely diced
• 1 onion (s), finely chopped
• 1 clove (s) garlic, finely chopped
• 800 g tomato (s)
• 1 tablespoon olive oil
• Pepper, whiter, freshly ground
• 2 tablespoon heavy cream
• 1 pinch (s) sugar
• 0.75 liters ¾ water

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Instructions

1. For the dumplings, bring 1/4 liter of water with salt and butter to the boil in a saucepan. Stir in corn grits or polenta with a whisk and bring to the boil while stirring. Take the pot off the stove for a moment, as the polenta splatters very easily. Then cook for a few minutes over a very low heat until it has formed into a dumpling.
2. Put the polenta in a bowl. Stir in 1 egg immediately, then let the porridge cool down a little. Mix the basil, the second egg and the parmesan into the porridge.
3. Peel the tomatoes and cut into small cubes. Heat the olive oil in a large saucepan. Steam the onion pieces, garlic pieces and the carrot cubes while stirring until translucent. Mix in the tomatoes and sauté briefly. Pour 1/2 liter of water and season the soup with salt and pepper and cover and simmer over medium heat for about 10 minutes. Puree with a hand blender. Stir in the cream and season the soup with the sugar as required.
4. Now form small dumplings out of the polenta with two tablespoons and slide them into the soup. Let the dumplings sit in the soup over medium heat for about 10 minutes, turning them carefully once.
5. Serve hot.