Food & Cooking Recipes Ingredients Pasta and Grains Cornmeal Spaetzle 2.8 (12) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 These bite-size dumplings are a time-honored German dish. We've updated the traditional batter with cornmeal, giving the spaetzle a great polenta-like texture. Ingredients Coarse salt and freshly ground pepper 2 cups all-purpose flour ½ cup quick-cooking polenta or finely ground yellow cornmeal 3 large eggs ¾ cup whole milk ¼ cup fromage blanc or pureed ricotta cheese 3 tablespoons unsalted butter 2 tablespoons chopped fresh dill Directions 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. Rate it Print