For the Stuffed Polenta Dumplings, boil the chicken soup in a saucepan and pour in the polenta. Add olive oil and let it swell on lowest heat (or kept warm) for about a quarter of an hour.
Peel and finely chop the onion.
Brush and clean the mushrooms and cut them into small cubes.
Wash the parsley, pluck off the leaves and chop finely.
Coarsely grate the mozzarella on a vegetable grater or cut into very small pieces.
Heat the butter in a pan, sauté the onion and then add the mushrooms and sauté. Add the parsley and season with salt and pepper.
Stir the mozzarella into the cooled mixture.
Divide the polenta into eight parts. Form a disc from each part and spread the filling on it.
Roll up the dumplings and roll them in polenta semolina.
Heat the fat in a frying pan and fry the polenta dumplings until golden brown on all sides.
The Stuffed Polenta Dumplings go well with game dishes.