Name: Blueberry & polenta dumplings
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 400.00 g blueberries; 1.00 cinnamon stick; 1.00 ml nutmeg grated; 2.00 cardamom crushed, seeds to be used; 150.00 g sugar; 30.00 ml lemon juice; 75.00 g maize meal polenta; 85.00 g flour cake; 5.00 ml Baking powder; salt pinch; 15.00 ml sugar; 1.00 lemon zest only; 30.00 g butter; milk; yoghurt Greek, to serve

Recipe Disclaimer

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Ingredients (15)

SAUCE

400.00 g	blueberries
1.00	cinnamon — stick
1.00 ml	nutmeg — grated
2.00	cardamom — crushed, seeds to be used
150.00 g	sugar
30.00 ml	lemon juice

DUMPLINGS

75.00 g	maize meal — polenta
85.00 g	flour — cake
5.00 ml	Baking powder
	salt — pinch
15.00 ml	sugar
1.00	lemon — zest only
30.00 g	butter
	milk
	yoghurt — Greek, to serve

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Method:

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.