Polenta Dumplings With Pineapple Sambal Recipe

Name: Polenta Dumplings With Pineapple Sambal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g quick-cooking polenta; 25 g butter; 2 tablespoons sunflower oil; 1 tablespoon sunflower oil; 1 onion, chopped; 3 garlic cloves, chopped; 1 inch fresh ginger, chopped; 1 large red chile, sliced; 400 g canned chopped tomatoes; 50 g creamed coconut; 1 tablespoon soft brown sugar; 12 small pineapple, peeled and cored

Servings: persons

250 g quick-cooking polenta
25 g butter
2 tablespoons sunflower oil
1 tablespoon sunflower oil
1 onion, chopped
3 garlic cloves, chopped
1 inch fresh ginger, chopped
1 large red chile, sliced
400 g canned chopped tomatoes
50 g creamed coconut
1 tablespoon soft brown sugar
12 small pineapple, peeled and cored

1
Bring 1 litre of water to the boil in a pan and add the polenta.
2
Stir for 3 - 4 mins then remove from heat and cool.
3
Chop the pineapple and set aside.
4
In a large pan heat the 1 tbsp oil and fry the onion until soft and golden.
5
Add giner, garlic and chilli and cook for 1 minute.
6
Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut.
7
Bring to boil and simmer for 5 minutes.
8
Shape the polenta into golf balls and heat the 2 tsp of oil and the butter.
9
Fry the balls in batches until crispy and golden.
10
Serve the dumplings with the sambal garnished with pineapple leaves if desired.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 g quick-cooking polenta, 25 g butter, 2 tablespoons sunflower oil, 1 tablespoon sunflower oil, and more.

Yes, Polenta Dumplings With Pineapple Sambal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta Dumplings With Pineapple Sambal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions