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Polenta Dumplings With Pineapple Sambal

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“crispy dumplings and spicy fruity curry great for putting a glow into you.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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