how do you make polenta dumplings?
I make it up as per the packet instructions, only using half stock and half water, and adding some garlic and herb shaker (scwartz), salt and pepper. When cooked I use a dessert spoon to scoop and shape them, and place on a plate. When they are all cooled, I refridgerate them so they are set well, then add them to the stew about 30 mins before serving.