CHICKEN MEAT­BALLS WITH MIXED MUSH­ROOM SAUCE AND POLENTA

Th­ese gluten-free chicken meat­balls are flavoured with sage and served on a bed of creamy polenta

Highfields' Own - - Recipe - BY TASTE.COM.AU

METHOD Step 1

Finely chop half the sage. Put mince, chopped sage, rind and shal­lot in a bowl. Sea­son well. Mix un­til com­bined. Use damp hands to roll ta­ble­spoon­fuls of mix­ture into balls. Place on a plate lined with bak­ing pa­per.

Step 2

Heat 1 tbs of the oil in a large fry­ing pan over medium heat. Cook the re­main­ing sage leaves, turn­ing for 1 minute or un­til bright green and crisp. Trans­fer to a plate lined with pa­per towel to drain, re­serv­ing oil in pan.

Step 3

Add meat­balls to the pan. Cook, turn­ing, for 8 min­utes or un­til browned. Trans­fer to a bowl. In­crease heat to medium-high and heat re­main­ing oil in the pan. Add com­bined mush­rooms. Cook, stir­ring, for 3 min­utes or un­til golden. Stir in gar­lic for 1 minute or un­til aro­matic. Re­turn meat­balls to pan. Deglaze pan with wine and cook un­til re­duced by half. Add 60ml (1⁄4 cup) of the stock. Sim­mer for 2 min­utes or un­til re­duced by half. Stir in le­mon juice. Sea­son. Keep warm.

Step 4

Put re­main­ing stock and milk in a saucepan and bring to the boil. Re­duce heat to low. Add in polenta, whisk­ing con­stantly un­til com­bined. Cook, stir­ring, for 3 min­utes or un­til soft. Stir in the grated parme­san. Sea­son. Di­vide among serv­ing plates. Top with meat­ball and mush­room mix­ture.

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