Polenta Balls

 

• 

• Cooking and Prep: 2 h 10 m
• Serves: 10
• No Allergens

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

 

READ MORE

Ingredients (4)

For Dumplings

• 3 cups water

• 1 teaspoon salt

• 1 tablespoon oil

• 1 cup cornmeal

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

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.