Polenta Spaetzle with Wild Garlic Sauce

For the polenta spaetzle with wild garlic sauce, put the corn semolina in a bowl, pour with milk and let swell.

Put the flour and dry ingredients in a separate bowl. Add the eggs and the cornmeal and mix. The dough should be viscous. You can add more lukewarm water, depending on your preference.

Bring a pot of salted water to a boil and press the dough through a spaetzle strainer. Finely chop the onion and the wild garlic as well.

Sauté the onion in olive oil, briefly sauté the wild garlic and then pour in the whipping cream. If you don’t like it so greasy, you can also use half whipped cream and half water.

Season to taste with salt, pepper and possibly other spices. When the spaetzle float, strain, rinse with cold water and add to the sauce.

Let the polenta spaetzle stand for a short time and then serve.

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