Polenta Dumplings With Pineapple Sambal |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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crispy dumplings and spicy fruity curry great for putting a glow into you. Ingredients:
250 g quick-cooking polenta |
25 g butter |
2 tablespoons sunflower oil |
1 tablespoon sunflower oil |
1 onion, chopped |
3 garlic cloves, chopped |
1 inch fresh ginger, chopped |
1 large red chile, sliced |
400 g canned chopped tomatoes |
50 g creamed coconut |
1 tablespoon soft brown sugar |
1/2 small pineapple, peeled and cored |
Directions:
1. Bring 1 litre of water to the boil in a pan and add the polenta. Stir for 3 - 4 mins then remove from heat and cool.
2. Chop the pineapple and set aside.
3. In a large pan heat the 1 tbsp oil and fry the onion until soft and golden. Add giner, garlic and chilli and cook for 1 minute.
4. Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut. Bring to boil and simmer for 5 minutes.
5. Shape the polenta into golf balls and heat the 2 tsp of oil and the butter. Fry the balls in batches until crispy and golden.
6. Serve the dumplings with the sambal garnished with pineapple leaves if desired.
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