Name: Chicken Meatballs With Mixed Mushroom Sauce & Polenta Recipe
Total time: 35 min
Yield: 4
Cuisine: Swiss

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These gluten-free chicken meatballs are flavoured with sage and served on a bed of creamy polenta. 

How to make Chicken Meatballs With Mixed Mushroom Sauce & Polenta Recipe

Katrina Woodman

Crawler

Swiss

<p>These gluten-free chicken meatballs are flavoured with sage and served on a bed of creamy polenta. </p>

Fresh Sage Leaves

Chicken mince

Finely grated lemon rind

Green shallot,  finely chopped

Extra virgin olive oil

Swiss brown mushrooms,  sliced

Oyster mushrooms,  torn

Garlic cloves,  thinly sliced

Dry white wine

Massel salt reduced chicken style liquid stock

Lemon juice

Skim milk

Instant polenta

Finely Grated Parmesan

Finely chop half the sage. Put mince, chopped sage, rind and shallot in a bowl. Season well. Mix until just combined. Use damp hands to roll tablespoonfuls of mixture into balls. Place on a plate lined with baking paper.

step 1

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. Use tongs to transfer to a plate lined with paper towel to drain, reserving oil in pan.

step 2

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 (14 cup) of the stock. Simmer for 2 minutes or until reduced by half. Stir in lemon juice. Season. Keep warm.

step 3

Put remaining stock and milk in a medium saucepan and bring to the boil over high heat. Reduce heat to low. Gradually add polenta in a thin, steady stream, whisking constantly until combined. Cook, stirring, for 3 minutes or until soft. Stir in the grated parmesan. Season. Divide among serving plates. Top with mushroom mixture. Sprinkle with sage leaves and top with shaved parmesan.

step 4

Taste