Polenta Dumplings With Pineapple Sambal

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
• 12 small pineapple
• peeled and cored

Instructions

1. Bring 1 litre of water to the boil in a pan and add the polenta.
2. Stir for 3 - 4 mins then remove from heat and cool.
3. Chop the pineapple and set aside.
4. In a large pan heat the 1 tbsp oil and fry the onion until soft and golden.
5. Add giner, garlic and chilli and cook for 1 minute.
6. Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut.
7. Bring to boil and simmer for 5 minutes.
8. Shape the polenta into golf balls and heat the 2 tsp of oil and the butter.
9. Fry the balls in batches until crispy and golden.
10. Serve the dumplings with the sambal garnished with pineapple leaves if desired.