ROASTED CORN + POLENTA DUMPLINGS W/SWEET PEPPER + PARMESAN
1 cup coarse cornmeal
1 ½ tbsp olive oil
½ cup (heaping) parmesan cheese
1/3 cup ground pine nuts
1/3 cup diced sweet peppers
1 cup roasted fresh corn
2 tbsp butter
2 tbsp ground fennel seed
1 cup AP flour
Unflavored bread crumbs
Silicone dumpling pats
Preheat oven to 400
Boil 2 cups of water in med sauce pan. Adjust to med heat. Pour cornmeal in thin stream and mix constantly w/wooden spoon. When cornmeal is all in, add salt + evoo. Continue to stir until mush thickens and pulls away from pan as you stir. Remove from heat.
Add parm, sweet peppers, corn, butter, egg, and fennel seed and mix well. Combine ingredients uniformly. Add flour and amalgamate.
spray silicone molds and sprinkle w/bread crumbs. Pipe in batter, leveling with spatula.
Bake 45-50 minutes
Cool – flash fry to serve and top w/parsley leaf.