Polenta dumplings in pumpkin coat
Delicious polenta dumplings made from corn semolina, coated with pumpkin seeds. Suitable as a side dish with lamb dishes or with a salad - perfect for the autumn season.
Ingredients and preparation
Preparation: Put 250 ml milk with 50 g clarified butter and a little salt in a pot and bring to a boil. Add the cornmeal and simmer until a thick paste is formed. Stir constantly. Finally, stir in the 2 egg yolks and allow the mixture to cool.
Now form 8-9 small dumplings from the polenta mass and cook either in steam or in lightly simmering water for 7-10 minutes. Coarsely chop 50 pumpkin seeds or crush them in a chopper and roll the dumplings in them.