370 ml milk
90 g butter
370 g polenta
3 slices white bread
300 g chanterelles
120 g leek
1 tablespoon butter
1 tablespoon oil
1 tablespoon herbs
Bring milk together with butrer and pinch salt to a boil. Add polenta, stirring continuously and cool.
Finely grate the bread. Fold eggs and breadcrumbs in the polenta mixture. Allow it to rest in the fridge for about one hour.
Clean chanterelles, wash the leek and finely slice both. Heat the butter and sweat mushrooms and leek, season with salt, crushed garlic and pepper.
Form a roll with the polenta mixture and slice into 8 equally sized pieces. Spread the filling on the slices and gently form round dumplings.
Bring water to a boil, add salt, and simmer for about 10 minutes.