These quick and easy, crispy polenta dumplings with potatoes and cheese are a delicious gluten free side dish. Serve with a little bit of parmesan sprinkled on top, alongside vegetables or even instead of hash browns with your morning eggs (they taste great with a bit of ketchup:).
Dumplings are undeniably one of the greatest comfort foods ever invented and today I am sharing a recipe for gluten free, easy to make potato polenta dumplings.
Potato dumplings are usually very simple and easy to make, so a great place to start if you’ve never made your own dumplings but would like to give it a go. Potato dumplings usually contain very few ingredients and these dumplings are no exception.
Easy 4-ingredient cheese polenta dumplings with potato
In addition to the potato, these easy dumplings also contain cornmeal (polenta), parmesan cheese and seasoning. These ingredients are combined to form a semi-sticky doughy lump, which is then pressed and rolled and cut into small pieces. Then just coat the dumplings in polenta (for a crispy finish) and toss into a hot frying pan with a bit of oil.
A slightly more challenging dumpling concept is making dumplings with a filling – more time consuming and labour intensive. Examples include sauerkraut dumplings and cheese and potato dumplings – also delicious and great to make when you’ve got a bit of time.
Fried dumplings
Dumplings are usually boiled, whether on their own or in a stew (as in my Leek and Potato Dumpling Stew). But these dumplings are coated in polenta, and in my opinion pan frying is the best way of cooking them.
They ended up crispy on the outside and soft on the inside. I also added a bit of parmesan (you can use any hard cheese) for extra flavour.
Equipment you’ll need
- Kitchen scales, spoon and knife
- Large bowl and potato masher
- Saucepan with lid and vegetable peeler
- Medium sized frying pan
How to make cheese potato dumplings with polenta: step-by-step
I’ve included some photos to give you a better idea of how to approach this recipe. I hope you find them helpful.
1.Boil and mash the potatoes. Using a potato masher combine the mashed potatoes with the cheese. Gradually add the polenta using the back of a spoon to mix it in.
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2. Knead the dough briefly and divide into 2 parts (easier to work with). Roll and press the dough gently to form a long sausage shape. Do this separately for each dough ball.
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3. Cut the dough into 2 cm long pieces and coat in cornmeal.
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4. Fry the dumplings in a little oil for 2-3 minutes on each side or until lightly browned and crispy. Serve immediately.
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Top tips
- Drain and mash the potatoes well before making the dumplings.
- Use a potato masher to combine the dumpling ingredients.
- Lightly season with salt and be more generous with the pepper.
- Best served straight from the pan.
Serving suggestions
These simple polenta cheese dumplings with potato make a delicious gluten free side dish. Enjoy them with a little bit of parmesan sprinkled on top if you like, alongside vegetables or even instead of hash browns with your morning eggs (they taste great with a bit of ketchup:).
More dumplings recipes
KEEP IN TOUCH!
How have these dumplings turned out for you? Let me know in the comments below, thanks!
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Potato Polenta Dumplings with Cheese
Ingredients
- 400 g potatoes approx. 3 large potatoes, unpeeled weight
- 90 g coarse cornmeal/polenta plus 20-30 g more for coating
- 50 g parmesan or other hard cheese, coarsely grated
- Olive oil for frying about 2-3 tablespoons per batch
- Sea salt and pepper to taste
Instructions
- Peel and boil the potatoes in salted water until tender. Drain the water off (thoroughly), mash the potatoes and leave to cool completely.
- In a large bowl combine the potatoes with the parmesan, season (plenty of pepper and only a bit of salt) and combine using the back of a large spoon. Gradually add the cornmeal, using the back of a spoon or potato masher to mix it in. Knead with your hands to bring the dough together.
- Scatter a bit of cornmeal onto your work space, place 1 half (easier to work with) of the dough on it and start pressing to gently stretch the dough, at the same time rolling and shaping into a long sausage (do this gently as the dough might be a little crumbly in places, if this happens just bring it back together and continue shaping). Cut into 1.5-2 cm pieces. Coat the dumplings in the cornmeal.
- Heat up 2 tablespoons of the oil and fry the dumplings over a medium heat until golden brown, 2-3 minutes on each side (work in batches to avoid crowding the pan) - add a bit more oil once you've turned them over. Serve immediately.
Notes
- Preparation time DOES include the time needed to boil and cool the potatoes.
- Drain and mash the potatoes well before making the dumplings.
- Use a potato masher to combine the dumpling ingredients.
- Lightly season with salt and be more generous with the pepper.
- Best served straight from the pan.
Nutrition
RECIPE LINK PARTIES
I am bringing my potato dumplings with polenta to Fiesta Friday, co-hosted by Lily @ Little Sweet Baker and Judi @ cookingwithauntjuju.com.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Hi Monica,
Thanks for the recipe! I’d love to make those, but before I do….I’m surprised there was no cooking of Dumplings before you fry them?
I cook Polenta very often as a side dish, and from my experience in the kitchen, Polenta can be rather gritty and not taste that great until it’s cooked.
What do you think?
Thank you,
Emina
Hi Emina! Thank you for getting in touch! If you cook the polenta separately first the dumplings will be too watery. I know what you mean about polenta being gritty but you won’t taste the grit in this recipe. It will be crispy on the outside and soft on the inside. I think the moisture from the potatoes and the cheese help to soften the polenta. Hope that helps, hope you like these dumplings if you do make them:)
These look similar to gnocchi. I have made it in the past but not using polenta, I must try these! Thank you for sharing with #CookBlogShare x
They are similar, I agree:)
Oh they just look so crispy and moreish!
Thank you Kat:)
These look so deliciously crispy they are definitely in my to try list
Thanks Jacqui!
I love potato dumplings and love your added touch with the polenta to make them extra crispy on the outside – lip smacking good! Thanks for sharing at Fiesta Friday!
Thank you Lily:)
How delicious! I’m making these for sure! 😀 Thanks for linking up with Fiesta Friday. Have a great weekend.
Thank you, glad you like these:)
Your dumplings sure look good Monika. I haven’t cooked with Polenta in awhile. When I moved 6 months ago I cleaned up my pantry and that was one ingredient that didn’t make the move 🙂 Looks like I need to buy some more – thanks for sharing with Fiesta Friday.
Thank you! I must admit I often forget about polenta and keep it in my cupboard way past its expiry date, but on this occasion I remembered…:)
These look delicious! I love the polenta coating and pan frying these for lovely and crispy skin. Perfect accompaniment to so many dishes although to be honest I could happily eat the bowlful with some more grated parmesan and spot of melted butter too 🙂
Thank you! They are quite moreish so can easily be enjoyed with just a bit of parmesan and maybe butter:)
These look like nuggets of pure deliciousness. DEFINTIELY need to try soon!
Thanks Karly!
These look amazing Monika – I haven’t had a huge amount of success with my polenta cooking in the past and this looks like a great recipe to try out.
Thanks Mandy, polenta can be tricky to cook with and isn’t necessarily everyone’s cup of tea, but it’s certainly worth experimenting with.