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
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.
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.
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.
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.