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Recipe by Temi Philip

Polenta Balls

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Polenta Balls
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

2 Hours, 10 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - No Refined Sugar

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

 

Ingredients

For Dumplings

  • 3 cups water

  • 1 teaspoon salt

  • 1 tablespoon oil

  • 1 cup cornmeal

Directions

Prepare the 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.

Prepare the Dumplings

Yields 30 dumplings.

Recipe tags

dumplings egg-free gluten free Italian cuisine Italian food knaidelach kneidlach kosher Italian food matza balls matzo balls
Polenta Balls

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