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Parve
Easy
10 Servings
Allergens 
No Allergens specified
2 Hours, 10 Minutes
Diets
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.
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