Polenta Dumplings With Pineapple Sambal Recipes
PINEAPPLE POLENTA SQUARES WITH SHRIMP
Steps:
- Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple. Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.
- Prepare the shrimp: Puree the pineapple in a blender until smooth. Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste. Toss, then cover and marinate at room temperature, about 20 minutes. Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.
- Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear. Remove from the heat and stir in the pineapple.
- Preheat a grill or grill pan to medium and brush with vegetable oil. Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side. Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.
- Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley.
SUNNY'S SAMBAL AND PINEAPPLE-GLAZED BACON
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the brown sugar, pineapple, sambal and a nice pinch of salt in a small bowl. Set aside.
- Line a baking sheet with parchment paper and lay the bacon strips on top; sprinkle with pepper. Bake until most of the fat is rendered, 8 to 10 minutes. Use paper towels to blot as much excess fat as possible.
- Put a wire rack on a baking sheet and lay the bacon on top. Brush the glaze over the bacon. Bake until the pineapple bits are golden brown and the bacon is crisp, 2 to 3 minutes. Let cool for a few minutes before serving.
INDONESIAN-STYLED SAMBAL
Can be prepared in 45 or less but requires additional unattended time. (Pineapple and cucumber condiment.)
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a bowl combine well the pineapple, the cucumber, the sugar, the shallot, the soy sauce, the lime juice, and salt to taste and let the sambal stand, covered and chilled, for 1 hour to let the flavors develop. The sambal keeps, covered and chilled, for 2 days. Serve the sambal as an accompaniment to curries and grilled meats.
POLENTA DUMPLINGS WITH PINEAPPLE SAMBAL
Make and share this Polenta Dumplings With Pineapple Sambal recipe from Food.com.
Provided by PinkCherryBlossom
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1 litre of water to the boil in a pan and add the polenta. Stir for 3 - 4 mins then remove from heat and cool.
- Chop the pineapple and set aside.
- In a large pan heat the 1 tbsp oil and fry the onion until soft and golden. Add giner, garlic and chilli and cook for 1 minute.
- Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut. Bring to boil and simmer for 5 minutes.
- Shape the polenta into golf balls and heat the 2 tsp of oil and the butter. Fry the balls in batches until crispy and golden.
- Serve the dumplings with the sambal garnished with pineapple leaves if desired.
Nutrition Facts : Calories 298.6, Fat 24.2, SaturatedFat 12.2, Cholesterol 13.4, Sodium 49.5, Carbohydrate 21.9, Fiber 2.6, Sugar 13.1, Protein 2.5
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