Polenta Dumplings on Savoy Cabbage

Ingredients

• Salt
• 275 g instant polenta
• 3 tbsp olive oil
• 1 egg
• freshly grated nutmeg
• 60 g freshly grated Parmesan
• 800 g savoy cabbage
• 1 onion
• 1 tbsp Olive Oil
• 100 ml Vegetable broth
• 100 ml heavy cream
• Salt
• Pepper
• chervil (for garnish)

Instructions

1. 1.

   Bring 1 l of water to a boil with salt. Stir in the polenta and 2 tbsp oil, cooking for about 10 minutes until thickened. Remove from heat, let cool slightly, then whisk in the egg. Season with salt and nutmeg. Let it cool to lukewarm.

2. 2.

   Preheat the oven to 180°C fan (350°F).

3. 3.

   Shape small dumplings from the polenta mixture (best with wet hands) and place them side by side on a baking sheet lined with parchment paper. Drizzle with the remaining oil and sprinkle with cheese. Bake in the oven for about 20 minutes until golden brown.

4. 4.

   Meanwhile, wash, trim, and cut the cabbage into strips. Peel and finely dice the onion, then sauté it with the cabbage in hot oil for 1-2 minutes. Deglaze with broth and steam covered for about 5 minutes. Add cream and reduce the liquid almost completely while uncovered. Season with salt and pepper.

5. 5.

   Arrange the vegetables on a plate and place the dumplings in the center. Lightly season with pepper and garnish with chervil before serving.