Polenta Ham Dumplings with Bacon and Brown Bread

Boil milk with butter, pour in polenta while stirring. Cover and cook on low heat for about 20 minutes.

Finely grate both cheeses, mix well with cream cheese, ham and egg yolks. Season quantity with thyme and garlic. Form 12 balls of the same size and put them in the freezer for about 1/2 hour.

Pour polenta into a suitable bowl and cool. Mix in eggs and yolks, then bread crumbs. Form polenta into a roll and cut into 12 slices of equal thickness. Place a cheese and ham ball on each slice.

Cover with dough, shape into smooth dumplings with moistened hands, and gently roll in boiling salted water over medium heat for about a quarter of an hour.

Lift the dumplings out of the water with a perforated scoop, drain well, arrange on the previously prepared white cabbage vegetables, garnish with slices of Black Forest ham and bread cubes.

Our tip: Use bacon with a fine, smoky note!

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