ReceptnaptárCheese polenta dumpling
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Ingredients
Method
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- Mix the cornmeal, egg yolks and sour cream, and season with salt.
- Whisk the egg whites to stiff peaks, and gently fold into the cornmeal mixture.
- Grease a tea towel generously with butter, spoon in the mixture, and tie it up loosely, leaving room for it to expand while cooking.
- Lower the wrapped bundle into boiling water, and simmer covered for 1 hour, topping up the water as needed.
- At the end of cooking, lift out and let cool for a few minutes before unwrapping.
- In a pan, fry the butter until golden and nutty-smelling.
- Slice the polenta, and serve with grated cheese and the hot, browned butter poured over.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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