Polenta Dumplings With Pineapple Sambal

• 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

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.

polenta, butter, sunflower oil, sunflower oil, onion, garlic, ginger, red chile, tomatoes, creamed coconut, brown sugar, pineapple

Taken from www.food.com/recipe/polenta-dumplings-with-pineapple-sambal-202448 (may not work)