Meatballs and Polenta with Orange-Coconut Curry Sauce
Ingredients
- For the sauce
- 2 shallots
- 1 garlic clove
- Corn oil
- 1 ½ Tbsps yellow Curry paste
- 200 milliliters Vegetable broth
- 50 milliliters Orange juice
- 150 milliliters unsweetened Coconut milk
- 1 Tbsp cornstarch
- salt
- cayenne pepper
- Lime juice
- 3 Tbsps Crème fraiche
- For the dumplings
- 275 grams Polenta (instant)
- 2 Tbsps olive oil
- 60 grams freshly grated Parmesan
- freshly grated Nutmeg
- 1 red onion
- 1 red, chopped chili pepper
- 2 Tbsps freshly chopped Fresh herbs (such as parsley, coriander, chervil)
- 500 grams Broccoli
Preparation steps
For the sauce: Peel and finely chop the shallots and garlic. Heat 2 tablespoons oil in a skillet and saute the shallots and garlic until translucent. Stir in the curry paste, sauté briefly and pour in the broth, orange juice and the coconut milk. Simmer over medium heat for about 5 minutes. Dissolve the cornstarch in cold water and stir into the simmering sauce, stirring until lightly thickened. Season with salt, pepper and lime juice and stir in the crème fraîche. Taste and season again if necessary.
For the dumplings: In a pot bring 1 liter (approximately 1 quart) of salted water to a boil. Stir in the polenta and cook, stirring until thick, about 10 minutes. Remove from the heat, allow to cool a little and stir in the oil and the Parmesan. Season with salt and nutmeg. Cool to lukewarm.
Peel the onion and chop finely. Heat 1 tablespoon oil in a skillet and saute the onion until translucent. Stir the onion into the polenta along with the chile and the herbs. From the polenta into small balls and press lightly to flatten. Heat 2 tablespoons oil in a skillet and saute the polenta until golden brown.
Meanwhile, rinse the broccoli and blanch in a pot of boiling salted water until tender, about 6 minutes. Drain well.
Arrange the polenta and broccoli on warmed plates and serve drizzled with the sauce.
