Polenta Balls

Temi Philip Recipe By
  • Cook & Prep: 2 h 10 m
  • Serving: 10
  • No Allergens

These cornmeal dumplings, similar to matzoh balls, go well with vegetable soups.

 

Ingredients (4)

For Dumplings

Start Cooking

Prepare the Dumplings

Yields 30 dumplings.

  1. Place water, salt, and oil in a pot and heat almost to a boil. Add cornmeal and mix well.

  2. Continue cooking on a low flame, stirring, until the mixture thickens and pulls away from the sides of the pot.

  3. Allow to cool for at least two hours.

  4. Preheat oven to 350°F (180°C).

  5. Form small balls from the polenta mixture and place on a lined baking sheet. Bake for 15 minutes. Serve three to four balls in each bowl of soup.

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