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Meatballs in tomato with polenta (serves 4)Ìý

Prep time: 15 minsÌý

Cooking time: 30 minsÌý

1 small onion,ÌýfinelyÌýdicedÌý

500g pork minceÌý

1 ½ cups grated pumpkinÌý

2 cloves garlicÌý

½ tsp white pepperÌý

1 tbsp Dijion mustardÌý

4 tbsp breadcrumbsÌý

2 tbsp olive oilÌý

4 tbsp finely grated parmesanÌýÌý

Preheat oven to 180*. Mix the first 8 ingredients in a large bowl until well combined. Form into balls. Heat oil in an oven-proof frying pan and fry meatballs until lightly browned. Pour the hot tomato sauce over meatballs. Bake in oven for 30 minutes.Ìý

PolentaÌýÌý

Prep/cooking time: 10 minsÌý

1ÌýltrÌýwaterÌý

280g quick cook polentaÌý

½ cup finely grated parmesanÌý

200g mascarponeÌý

saltÌýÌý

pepperÌý

Bring water to the boil in a large saucepan. Sprinkle in polenta while whisking. Cook for 6-8 minutes or until thick, stirring continuously. Remove from heat and stir through parmesan, mascarpone. Season and serve immediately.ÌýÌý

Tomato sauce (makes 3 cups)Ìý

Prep time: 5 minsÌý

Cooking time: 15 minsÌý

1 large onion, choppedÌý

3 cloves garlic, dicedÌý

1 tbsp olive oilÌý

½ cup chopped herbs – parsley, rosemary and thymeÌý

2 x 400g tins crushed tomatoesÌý

saltÌý

pepperÌý

Heat olive oil in a large, heavy-based saucepan. Sauté onion and garlic until soft but notÌýcoloured. Add herbs and cook for a further 1-2 minutes. Deglaze saucepan with tomatoes and simmer until reduced by half. Season to taste.Ìý

To serve: spoon meatballs and sauce over polenta. Garnish with grated parmesan and basil.Ìý