Corned Beef Meatballs, served with Coconut Polenta

Method

• 1

  1) Remove Grace Corned Beef from cans, add into a large bowl and mix together well with the cabbage and following dry ingredients: Dunn’s River Chicken Fry Mix, Dunn’s River Barbecue Seasoning and Dunn’s River Ginger Garlic Pimento Seasoning.

• 2

  2) Form your meatball mixture into individual balls, place on a tray and chill in the refrigerate for around 10 minutes to slightly firm-up and make the meatballs easier to handle.

• 3

  3) Add 3 tbsp Grace Coconut Oil into a pan and shallow fry evenly on all sides for 3-5 minutes in batches until crispy and golden brown. Drain on kitchen paper and set aside.

• 4

  4) To make the sauce: Add 1 tsp of Grace Coconut Oil to a pan and sauté spring onion, onion, garlic and Dunn’s River Thyme and cook on a medium heat for 1-2 minutes then add the Grace Cock Soup Mix, Grace Jerk BBQ Sauce, chopped tomatoes and 100ml of water and let simmer for 5-7 minutes on medium-heat, to reduce and thicken.

• 5

  5) To make the Coconut Polenta: Add Dunn’s River Coconut Milk to a thick-bottomed pan. Add the carrot, Dunn’s River Thyme and bring to the boil. Whisk in the Dunn’s River Cornmeal Fine and continue to stir until fully blended and smooth.

• 6

  6) To serve, add a generous spoonful of the creamy Polenta onto a plate, topped with your saucy Corned Beef Meatballs with an extra drizzle of sauce and garnished with finely chopped coriander - Enjoy!