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Polenta History
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2/3 cup water
1 tablespoon butter
1 teaspoon salt
1 teaspoon garlic
½ cup Sostanza Semolina
1 tablespoon Parmesan cheese
1 egg, lightly beaten
1 tablespoon chopped parsley


Bring the water, butter, salt and garlic to the boil over a moderate heat. Add the Sostanza Semolina, and stir until the Semolina forms a ball and starts to come away from the sides of the saucepan. Transfer to a bowl and stir through remaining ingredients.

Bring a pot of salted water to the boil and spoon in small balls of dumpling mixture.

Allow to cook for approximately 1 minute or until tender. Alternatively, cook the dumplings in the chicken stock during the final stages of the Chicken Soup With Semolina Dumplings recipe, before serving.

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