If you love mountain flavors but are looking for an original alternative to the classic bread dumplings, this recipe will win you over at the first bite — these Baked Polenta Dumplings are perfect.
Imagine the creaminess of polenta, enriched by the pronounced flavor of speck and the aroma of parsley, transformed into delicious golden balls and baked in the oven.
These Baked Polenta Dumplings are a real treat: crispy on the outside thanks to a quick coating and tender inside. They are perfect as a rustic starter, as a “dry” first course, or to give leftover polenta a new life. A simple, wholesome recipe ideal for warming up winter days.
Let’s go straight under the photo to discover how to prepare these Baked Polenta Dumplings, but first take a look below at other tasty polenta recipes 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 50 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to prepare Baked Polenta Dumplings
With these amounts you’ll get 5 large dumplings per person — perfect as a main course; if you want to serve them as a first course, 3 per person will be enough.
- 1 1/4 cups coarse cornmeal (polenta)
- 3 1/3 cups water
- 7 fl oz (about 3/4 cup) milk (whole or skim)
- 5.3 oz (about 1/3 lb) speck (sliced into strips or diced)
- 2 slices (about 2 oz) stale bread (cut into cubes)
- 2 eggs (medium)
- 1.4 oz (about 1/3 cup grated) grated Parmigiano-Reggiano
- 1 bunch parsley (chopped, fresh)
- 2 pinches salt
- as needed breadcrumbs (for coating)
- as needed extra virgin olive oil
Preparation of Baked Polenta Dumplings
1. Cooking the polenta: In a large pot, pour the water, the milk and a pinch of salt. Bring to a boil and gradually sprinkle in the coarse cornmeal, stirring quickly with a whisk to prevent lumps.
Cook the polenta following the times indicated on the package (usually about 40-50 minutes), continuing to stir from time to time.
2. Enrich the mixture: Once the polenta is ready, turn off the heat.
Add the speck, the chopped parsley, the bread cubes and a generous handful of grated Parmigiano. Mix the whole mixture well.
3. Cooling: Turn the seasoned polenta into a baking dish, level it slightly and let it cool to room temperature.
This step is essential so the eggs don’t cook instantly.
4. Forming the dumplings: When the mixture is cold, add the two eggs.
Armed with a wooden spoon, mix vigorously until the eggs are completely incorporated and the mixture is homogeneous.
5. Coating: With slightly damp hands, scoop portions of the mixture and form balls the size of a small orange (or slightly smaller).
Roll each dumpling in the breadcrumbs, covering it evenly.
6. In the oven: Line a baking tray with parchment paper and place the dumplings on it. Drizzle them with a little extra virgin olive oil.
Bake in a preheated static oven at 374°F for 10-12 minutes, until nicely golden on the surface.
Storage and tips for Baked Polenta Dumplings
In the refrigerator: If you have leftover cooked dumplings, you can store them in an airtight container in the refrigerator for up to 2-3 days.
How to reheat: To restore the right texture, the ideal is to reheat them in the oven at 356°F for about 10 minutes, maybe adding a small knob of butter on top to prevent them from drying out. An air fryer is also a great ally to make them crispy again in a few minutes.
Freezing: You can freeze the dumplings raw, immediately after coating them with breadcrumbs. Place them on a tray with enough space between them and, once frozen, transfer them to a food bag. They will keep well for about 2 months.
Cooking from frozen: No need to thaw them! You can bake them directly, increasing the baking time by about 5-8 minutes, or leave them in the refrigerator for a few hours before putting them in the oven.
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FAQ (Questions & Answers)
Can I use instant polenta to speed things up?
Yes, you can use it if you’re short on time.
Why do I have to wait until the polenta is at room temperature before adding the eggs?
This is a crucial step: if you add the eggs when the polenta is still hot, they will start to cook immediately, creating bits of hard-cooked egg in the mixture and preventing the mixture from binding well during baking.
Can these dumplings also be cooked in broth?
This polenta-based version is designed for “dry” cooking in the oven or in a pan.
What should I do if the mixture is too sticky?
If, after adding the eggs, the mixture is difficult to work with, add a little extra Parmigiano or a tablespoon of breadcrumbs directly to the mixture until you reach the desired consistency.
