Polenta Dumplings with Pineapple Sambal
Polenta, pineapple and tomatoes come together in this Malaysian dish, fragrant with ginger and chilli and simmered on the stove. Finish with pineapple leaves.
55 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 25 min · 55 min total
- easy
- 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. 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.
- 3
Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut. Bring to boil and simmer for 5 minutes.
- 4
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.
- 5
Serve the dumplings with the sambal garnished with pineapple leaves if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
