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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a frying pan and add the meatballs and onions. Cook for 5-8 minutes, shaking the pan frequently and turning the meatballs, until browned and the onions have softened.
Reserve plenty of small oregano leaves for scattering, then chop the remainder, discarding the stalks. Add the chopped oregano, tomatoes, tomato purée and 200ml water to the frying pan and crumble in the ½ stock cube. Season with freshly ground black pepper (no salt), and cook gently for 5 minutes, until the meatballs are cooked through, the juices run clear, no pink meat remains and the sauce thickens a little.
As the meatballs simmer, crumble the whole stock cube into a saucepan, then add 250ml water and the milk. Bring just to the boil. Slowly sprinkle in the polenta, stirring well until the mixture starts to thicken. Continue to cook for 3-4 minutes, stirring until thick and creamy. Spoon the polenta onto plates, top with the meatballs and tomato sauce and scatter with the reserved oregano leaves.
Polenta makes a quick and easy alternative to mashed potato and goes particularly well with tomato sauces. On other occasions, try stirring in finely grated parmesan or mature Cheddar, or chopped herbs, pepper and olive oil to give it plenty of flavour.
Typical values per serving when made using specific products in recipe
Energy | 2,227kJ/ 531kcals |
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Fat | 22g |
Saturated Fat | 8.9g |
Carbohydrates | 59g |
Sugars | 17g |
Fibre | 5.2g |
Protein | 23g |
Salt | 2g |
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