Polenta dumplings with ham and mushrooms

Name: Polenta dumplings with ham and mushrooms
Ingredients: a small onion 250; 300 g mushrooms 200 g ham 100 ml sour cream 2 tablespoons flour breadcrumbs butter polenta made a little softer

Appetizers - Polenta dumplings with ham and mushrooms by Corina F. - Recipia

Polenta dumplings with ham and mushrooms Preparation time: 30 minutes Cooking time: 20 minutes Total: 50 minutes Servings: 4 If you are looking for a quick and delicious recipe that combines culinary tradition with the flavor of fresh ingredients, then polenta dumplings with ham and mushrooms are the perfect answer. This dish will not only delight your taste buds but will also bring a touch of nostalgia in every bite. Necessary ingredients: - 250 g cornmeal - 700 ml water - 200 g mushrooms (champignon or any other preferred mushrooms) - 150 g ham (preferably smoked for an intense flavor) - 1 medium onion - 1 egg - 50 g telemea cheese (optional) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for decoration Step 1: Preparing the polenta Start by bringing 700 ml of water to a boil in a medium pot. Add a teaspoon of salt. When the water starts to boil, gradually add the cornmeal, stirring continuously with a whisk to prevent lumps from forming. Cook on low heat until it becomes a creamy polenta, about 15 minutes. Once cooked, let the polenta cool slightly. Step 2: Preparing the filling In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until golden. Add the sliced mushrooms and continue cooking for another 5 minutes until softened. Add the diced ham and cook for another 3-4 minutes. Taste and season with salt and pepper to preference. You can also add some herbs, like thyme or oregano, for extra flavor. Step 3: Assembling the dumplings Once the polenta has cooled slightly, add the egg and, if desired, the crumbled telemea cheese. Mix well until you obtain a homogeneous mixture. Fill a spoon with polenta and the mushroom and ham filling and shape the dumplings with wet hands. Place them on a platter. Step 4: Boiling the dumplings In a large pot of boiling salted water, add the formed dumplings. Let them boil for 5-7 minutes until they rise to the surface. They will be perfectly cooked and have a fluffy texture. Step 5: Serving Remove the dumplings from the water using a slotted spoon and place them on a platter. You can garnish them with freshly chopped parsley for a more attractive appearance. Served warm, these polenta dumplings with ham and mushrooms are ideal alongside a fresh salad or as part of a hearty lunch. Practical tips: - Use high-quality cornmeal for a finer and tastier polenta. - You can experiment with various fillings: add sheep cheese or dill for a distinct flavor. - If you want to make it a vegetarian recipe, replace the ham with sautéed vegetables or tofu. - For a crispy touch, you can lightly fry them in olive oil after removing them from the water. This recipe for polenta dumplings with ham and mushrooms is a true feast that will bring a smile to your face. So, don’t hesitate and put on your apron to discover how simple and tasty cooking can be!

Ingredients

a small onion 250
300 g mushrooms 200 g ham 100 ml sour cream 2 tablespoons flour breadcrumbs butter polenta made a little softer

Preparation

I made the polenta a little softer and let it cool. Then, the onion is sautéed in a little butter, the chopped mushrooms are added, and when the water they release reduces, I added the diced ham. I mixed the sour cream with the 2 tablespoons of flour and added it over the ham with the mushrooms, salt, and pepper, and let it cook a little. Let it cool. Then, dumplings are made from the polenta with slightly wet hands, it's easier to do it this way, and they are filled with the ham and mushroom mixture, rolled in breadcrumbs, and fried in hot oil! Enjoy your meal! They can be served with cheese, sour cream, melted cheese, or garlic sauce on top...

Category: Appetizers Author: Corina F. Views: 1 Date: 08.10.2024

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