Polenta Dumplings With Pineapple Sambal

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. 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. 2

   Chop the pineapple and set aside.

3. 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. 4

   Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut. Bring to boil and simmer for 5 minutes.

5. 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. 6

   Serve the dumplings with the sambal garnished with pineapple leaves if desired.