Cornmeal Spaetzle
- Coarse salt and freshly ground pepper
- 2 cups all-purpose flour
- 1/2 cup quick-cooking polenta or finely ground yellow cornmeal
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup fromage blanc or pureed ricotta cheese
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh dill
- This recipe is vegetarian
- Produce
- Dill, fresh (2 tablespoons)
- Cooking & Baking
- All-purpose flour (2 cups)
- Polenta or finely ground yellow cornmeal, quick-cooking (1/2 cup)
- Salt and freshly ground pepper, Coarse (1)
- Dairy
- Butter, unsalted (3 tablespoons)
- Fromage blanc or pureed ricotta cheese (1/4 cup)
- Whole milk (3/4 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on marthastewart.com
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Published August 13, 2011 (1 year ago).
2 people saved this recipe.
