Cornmeal dumplings with mushrooms
Polenta dumplings with mushrooms – a traditional Romanian recipe, simple and delicious, perfect for impressing family and friends. These dumplings are a perfect combination of texture and flavor, combined with delicious mushrooms and a light sauce that makes them irresistible. Start your culinary adventure and discover how to prepare this savory dish!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4 servings
Ingredients for dumplings:
- 250 g cornmeal
- 750 ml water
- 1 teaspoon salt
- 1 egg (optional, for a richer texture)
- 100 g feta cheese, crumbled (optional, for a more intense flavor)
Ingredients for filling:
- 300 g fresh mushrooms (champignon or other preferred type)
- 1 large onion
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 bunch of fresh parsley, chopped
For the sauce:
- 100 ml sour cream (optional)
- 1 clove of garlic, crushed (optional)
Step-by-step preparation:
1. Start by preparing the polenta. In a large pot, add the 750 ml of water and salt, then bring to a boil. When the water starts to boil, gradually add the cornmeal, stirring constantly with a whisk to avoid lumps. Cook the polenta over low heat, stirring frequently, for about 15 minutes, until it becomes a smooth and thick paste.
2. If you choose to use the egg and cheese, add them to the hot polenta and mix well. These ingredients will enhance the texture and flavor of the dumplings.
3. While the polenta cools, you can prepare the filling. Clean the mushrooms, then cut them into small cubes. In a pan, add the olive oil and butter and sauté the finely chopped onion until it becomes translucent. Add the chopped mushrooms and cook until they release their water and turn golden. Season with salt, pepper, and add the chopped parsley. Let the filling cool slightly.
4. Once the polenta has cooled enough to be handled, form small balls about 5 cm in diameter. Make an indentation in the center of each ball and fill with the mushroom mixture. Seal the balls well to enclose the filling.
5. Boil water in a large pot and add salt. When the water is boiling, add the dumplings, 4-5 at a time, and let them boil for 10-12 minutes, until they rise to the surface.
6. Remove the dumplings with a slotted spoon and let them drain on a paper towel.
For serving, you can add sour cream and crushed garlic on top for extra flavor. These polenta dumplings with mushrooms can be served hot or cold, perfect for a family lunch or dinner.
Possible variations:
- Replace the mushrooms with spinach or zucchini for a vegetarian option.
- You can add spices like paprika or herbs to intensify the flavor.
These polenta dumplings with mushrooms are not only a hearty dish but also an excellent choice for a quick dessert or a nourishing meal. Enjoy every bite and savor the authentic taste of traditional Romanian dishes!
We make a slightly softer polenta from water, cornmeal, and salt. For the filling: We chop the onion finely and sauté it in a little oil. We add the chopped mushrooms and bacon and let it simmer for 10-15 minutes. We season with salt and pepper. We remove from heat and add sour cream and grated cheese. We mix until homogeneous. We take a spoonful of polenta, flatten it in our palm, and put a spoonful of filling inside. We fold it and shape it into a round form. We roll the formed dumplings in breadcrumbs and arrange them nicely in a buttered tray. We grate cheese on top and cut a few pieces of butter, which we place over the dumplings. We bake for 15-20 minutes at a moderate heat. Very delicious!
Ingredients: 1 onion, 200 g mushrooms, 100 g bacon, 75 g sour cream, 100 g grated cheese, a little oil, breadcrumbs, polenta, a little butter, salt, pepper
