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Chicken meatballs with mixed mushroom sauce & polenta
Chicken meatballs with mixed mushroom sauce & polenta
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Sage-infused gluten-free chicken meatballs atop velvety polenta.
Ingredients:
  • 82.50 ml fresh sage leaves
  • 500g chicken mince
  • 1 tsp finely grated lemon rind
  • 1 green shallot, finely chopped
  • 36.40 gm extra virgin olive oil
  • 150g Swiss brown mushrooms, sliced
  • 150g oyster mushrooms, torn
  • 2 garlic cloves, thinly sliced
  • 60ml (1/4 cup) dry white wine
  • 375ml (1 1/2 cups) salt reduced chicken style liquid stock
  • 21.00 gm lemon juice
  • 375ml (1 1/2 cups) skim milk
  • 140g (3/4 cup) instant polenta
  • 40.00 ml finely grated parmesan
  • Shaved parmesan, extra, to serve
Instructions:
  • Chop half of the sage finely. Combine minced meat, chopped sage, lemon zest, and shallot in a bowl. Season generously and mix until just combined. Roll mixture into tablespoon-sized balls using damp hands. Arrange on a plate lined with parchment paper.
  • In a large frying pan over medium heat, warm 1 tablespoon of oil. Fry the rest of the sage leaves, turning, for about 1 minute until they become vibrant green and crispy. Using tongs, move them to a plate lined with paper towel to drain, keeping the oil in the pan.
  • Place the meatballs in the pan and cook for 8 minutes until browned. Transfer them to a bowl. Increase the heat to medium-high and add the rest of the oil to the pan. Add the mushrooms and cook for 3 minutes until golden. Stir in the garlic for 1 minute until fragrant. Return the meatballs to the pan, deglaze with wine, and simmer until reduced by half. Pour in 60ml (1⁄4 cup) of stock and simmer for an additional 2 minutes until reduced by half. Finish by stirring in lemon juice, seasoning to taste, and keeping the dish warm.
  • In a medium saucepan, combine the remaining stock and milk and bring to a boil over high heat. Reduce heat to low. Gradually pour in the polenta in a steady stream while whisking constantly until well combined. Cook and stir for 3 minutes until smooth. Mix in grated parmesan, season to taste, and serve on plates. Top with mushroom mixture, sprinkle with sage leaves, and finish with shaved parmesan.

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