Polenta Spaetzle

For the polenta spaetzle, mix polenta, hot milk, finely chopped parsley, flour and egg yolks to a dough and season with salt and pepper. The dough should now rest for 10 minutes and then stir again.

Bring water to a boil in a pot and press the dough with a spatula through the spätzlereibe into the boiling water. Bring to a boil once and strain the finished polenta spaetzle.

Cut onion into strips and brown in clarified butter until golden. Add the finished spaetzle and fry briefly. Season with salt and pepper and sprinkle with grated mountain cheese. Arrange the polenta spaetzle on plates and serve.

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