Rosemary, Polenta, Goat Cheese and Spelt Dumplings


The aroma from the Fire Roasted Tomato and Chicken Soup was filling the house, we had just returned from walking the dogs to the park and enjoying another spectacular sunny Sunday afternoon and now the Brit was setting about fixing the lock on the sliding glass door in the living room. I went into the kitchen to stir the soup and tasted the aromatic potion that was calling my name.

Yummmmm!! The pungent Serrano Peppers were doing their thing, backed up by some Smoked Paprika, Cumin and Turmeric. I began to rethink how to finish this soup off. The usual suspects: Pasta, Grain, Rice, Quinoa, just didn’t seem fit. Then it came to me: Dumplings! But dumpling seemed too “white” for this recipe. No, the correct accompaniment for this soup needed to have more game. Polenta? Hmmm, getting closer, but in what form? That was when the dumpling collided with the polenta. Then the Rosemary followed.

I began my search online. I found these. Oooohhhhhh…they look so good! And spelt, that sounds good for you! Goat Cheese? Why not?

http://theorganiccook.com.au/corn-polenta-spelt-and-goats-cheese-dumplings-with-mushroom-and-rosemary-ragu/

Then I found this. Rosemary Cookies?

http://www.lamanoverdeberlin.com/new_year_english.html

In the end I borrowed heavily from The Organic Cook.

Ingredients:

½ cup Yellow Corn Meal

½ cup Water

1 Tbsp Organic Milk

1 Tbsp Black Truffle Oil

2 oz. Montchevre Goat Cheese

1 Tbsp Butter

1 Egg

1 ½ slices Prosciutto, cut into slivers-I used my Herb Scissors

S&P

Fresh Rosemary

Preparation:

In a small saucepan, heat water to a boil. Slowly pour in Corn Meal, mixing quickly with a wooden spoon. Remove from heat and set aside.

In a medium sized bowl, beat Egg with Milk with a wire whisk. Add in the Polenta you just made above and combine with egg and milk. Whisk in Butter, Goat cheese and Truffle Oil. Mix in Rosemary, S&P and shredded Prosciutto.

Bring a large pot of water, to which you have added 1 Tbsp Oil and 1 Tsp Salt, to a boil. Form small balls out of the sticky wet dough you have made and drop them into the boiling vat. Cover and simmer 20 minutes. They will look like Matzoh Balls when they rise up to the top of the pot in the end.

When done, drain in colander and add to soup. Make sure to add in all the little bits of dough that accumulate in the bottom of the colander, because you won’t want to miss a bite of these babies! The cheese melts onto the back of your tongue when you reach the center of these light fluffy darlings of a dumpling.

As a forewarning: this recipe needs to be doubled. The 10 dumplings it yielded will never suffice, as this is a soup you will want to share with friends.

Bon Apetit!

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