POLENTA DUMPLINGS WITH CHEESE

POLENTA DUMPLINGS WITH CHEESE image

Number Of Ingredients 9

80 g easy-cook polenta*
milk
vegetable stock
1 handful chopped sage (optional)
2 tbsp polenta for rolling
16 dice of cheese, Gruyère, Comté etc (about 1 - 1.5 cm)
(alternatively, use diced cooked ham or re-hydrated porcini mushrooms as a filling)
oil for frying
good, home-made tomato sauce for dipping

Steps:

To prepare the polenta, check the package instructions. Take only half of the stated liquid and use half milk, half stock to make it creamier. Heat the liquid with the polenta, constantly stirring, until you have a thick, gluey paste. a minute or two. add the chopped sage or other herbs at the end. LEAVE UNTIL COOL ENOUGH TO HANDLE WITH YOUR BARE HANDS. When the polenta has cooled down, take about 1 tbsp full at a time, making small round patties. Sit the cheese cube in the middle, gently roll up on the sides and over the top, squeezing just enough to make the dough slide without the cheese escaping at the other end. Then roll softly, but determinedly between the palms of your flat hands until they're evenly round. The minute you have an evenly round dumpling, roll it gently in some polenta so it's fully covered - then set aside while you make the other dumplings. Heat some oil in a frying pan until it is very hot - it should reach about half-way up the dumplings. Turn them frequently so they seal quickly and brown evenly. Drain on some kitchen towel and serve while still hot, with the sauce on the side.