April 26, 2015

This recipe comes from the Styrian wine route. Take it as a base recipe to accompany any kind of dish you make. Instead of parsley you might wanna try some other herbs and spices to match the flavors of you main dish. In Styria the polenta dumplings are mostly served with lamb dishes.


  • 250g corn semolina [polenta]
  • 250ml milk
  • 650ml water
  • 1 ½ tablespoons parsley [finely chopped]
  • 1 egg
  • ½ teaspoon salt
  • pinch nutmeg
  • pepper


_ combine water, milk with salt and bring to a boil

_ under constant stirring pour in semolina

_ reduce heat and simmer until you get a thick pulp

_ remove from heat and let cool

_ finely chopp parsley

_ mix polenta with parsley, egg, nutmeg and a pinch pepper

_ wet your hands and form little dumplings

_ bring a big pot with salt water to a boil
_ carefully throw in dumplings
_ cook until they float to the surface
_ remove from water and let dry up a bit

_ serve with meat and gravy or vegetables and sauce

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