- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Please enter the email you’re using for this account.
No Allergens specified
These cornmeal dumplings, similar to matzoh balls, go well with vegetable soups.
3 cups water
1 teaspoon salt
1 tablespoon oil
1 cup cornmeal
Place water, salt, and oil in a pot and heat almost to a boil. Add cornmeal and mix well.
Continue cooking on a low flame, stirring, until the mixture thickens and pulls away from the sides of the pot.
Allow to cool for at least two hours.
Preheat oven to 350°F (180°C).
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.
Yields 30 dumplings.
How Would You
Rate this recipe?
Reviews