Cornmeal Spaetzle Food

CORNMEAL SPAETZLE

Steps:

• Bring a large pot of salted water to a boil. Whisk together flour, polenta, and 1/2 teaspoon salt. Whisk together eggs, milk, and fromage blanc with a mixer on medium speed. Reduce speed to low; whisk in flour mixture. Raise speed to medium-high; whisk until thick and gooey, about 2 minutes.
• Working in batches and using a rubber spatula, gradually press batter through a large-holed colander into boiling water. Boil until spaetzle float to top, about 1 minute; scoop out using a fine sieve. Rinse under cold water; drain.
• Heat butter in a skillet over medium-high heat. Add spaetzle; season with salt and pepper. Brown, tossing often, 5 to 6 minutes. Remove from heat; toss in dill.

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.