Since a faithful follower asked for the recipe…here it is!

Cornmeal Cheese Dumplings

½ cup  (packed) grated pepperjack cheese (you may also use cheddar or a combination)
¼ cup cornmeal
¼ cup unbleached flour
¼ cup ricotta cheese
½ tsp salt
½ tsp chili powder
1 egg (lightly beaten)

In a medium bowl blend all ingredients thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes. Roll heaping teaspoons of the dough between well-floured hands into balls around 3/4-1 inch in diameter and place on a plate or tray dusted with flour. If not cooking immediately, cover and refrigerate for up to 8 hours.

Bring a large pot of salted water to a rolling boil. Gently transfer the dumplings to the pot, reduce the heat, cover, and simmer for 10 minutes.  Lift the dumplings out of the water with a slotted spoon and drain in a colander. Toss with a small drizzle of olive oil or melted butter and serve immediately, or keep warm in a 200 degree F. oven.

Recipe makes about 12-15 dumplings depending on how you roll them, and can easily be doubled.