Polenta Dumplings With Pineapple Sambal

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

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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
• 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.