These cornmeal dumplings, similar to matzoh balls, go well with vegetable soups.
Polenta Balls
Recipe By Temi Philip
- Cook & Prep: 2 h 10 m
- Serving: 10
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No Allergens
Ingredients (4)
For Dumplings
Start Cooking
Prepare the Dumplings
Yields 30 dumplings.
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Place water, salt, and oil in a pot and heat almost to a boil. Add cornmeal and mix well.
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Continue cooking on a low flame, stirring, until the mixture thickens and pulls away from the sides of the pot.
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Allow to cool for at least two hours.
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Preheat oven to 350°F (180°C).
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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.
