Meatballs in tomato with polenta (serves 4) 

Prep time: 15 mins 

Cooking time: 30 mins 

1 small onion, finely diced 

500g pork mince 

1 ½ cups grated pumpkin 

2 cloves garlic 

½ tsp white pepper 

1 tbsp Dijion mustard 

4 tbsp breadcrumbs 

2 tbsp olive oil 

4 tbsp finely grated parmesan  

Preheat oven to 180*. Mix the first 8 ingredients in a large bowl until well combined. Form into balls. Heat oil in an oven-proof frying pan and fry meatballs until lightly browned. Pour the hot tomato sauce over meatballs. Bake in oven for 30 minutes. 

Polenta  

Prep/cooking time: 10 mins 

1 ltr water 

280g quick cook polenta 

½ cup finely grated parmesan 

200g mascarpone 

salt  

pepper 

Bring water to the boil in a large saucepan. Sprinkle in polenta while whisking. Cook for 6-8 minutes or until thick, stirring continuously. Remove from heat and stir through parmesan, mascarpone. Season and serve immediately.  

Tomato sauce (makes 3 cups) 

Prep time: 5 mins 

Cooking time: 15 mins 

1 large onion, chopped 

3 cloves garlic, diced 

1 tbsp olive oil 

½ cup chopped herbs – parsley, rosemary and thyme 

2 x 400g tins crushed tomatoes 

salt 

pepper 

Heat olive oil in a large, heavy-based saucepan. Sauté onion and garlic until soft but not coloured. Add herbs and cook for a further 1-2 minutes. Deglaze saucepan with tomatoes and simmer until reduced by half. Season to taste. 

To serve: spoon meatballs and sauce over polenta. Garnish with grated parmesan and basil.