Blueberry & polenta dumplings

Recipe from: 11/1/2000 12:00:00 AM
Ingredients 17
Servings 4
Time 15 min

Ingredients

  • SAUCE
  • 400
    g
    blueberries
  • 1
    cinnamon stick
  • 1
    ml
    grated nutmeg
  • 2
    cardamom pods, crushed so that seeds can be used
  • 150
    g
    sugar
  • 30
    ml
    lemon juice
  • DUMPLINGS
  • 75
    g
    polenta
  • 85
    g
    cake flour
  • 5
    ml
    baking powder
  • pinch salt
  • 15
    ml
    sugar
  • 1
    lemon (finely grated rind only)
  • 30
    g
    butter
  • milk, for dough
  • Greek yoghurt, to serve
 

Method

15 min
 
Put blueberries, remaining sauce ingredients and 100 ml water into a wide pan and bring gently to boil. Stir until sugar dissolves and simmer for 4 minutes. Remove cinnamon stick and set aside. Mix polenta, flour, baking powder and salt together. Stir in sugar and lemon rind. Rub in butter and enough milk to make a soft dough that just falls off a spoon. Reheat sauce and drop spoonfuls of dough into it, cover and simmer for 15 minutes without lifting lid. Dumplings should be puffed and cooked through. Serve immediately with yoghurt. Serves 4.
 

Read more on: fruit
 

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