Polenta Dumplings With Pineapple Sambal

PinkCherryBlossom's Note:

crispy dumplings and spicy fruity curry great for putting a glow into you.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

For the dumplings

• 250 g quick-cooking polenta
• 25 g butter
• 2 tablespoons sunflower oil

For the sambal

• 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
• ½ 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.