CHICKEN MEATBALLS IN NEAPOLITAIN SAUCE ON A BED OF CREAMY POLENTA

INGREDIENTS

• 1 Tbsp Cooking Oil
• 1 Medium Onion, Chopped
• 1/2 tsp Garlic, Minced
• 1 Tbsp Curry Powder
• 1 Tbsp Paprika
• 1 Tsp Tomato Paste
• 1 Tinned Tomatoes
• 6 Thompsons Selection Chicken Burgers
• 1/2 Cup Parmesan Cheese

Method

1. Sauté Onions until they are soft, once soften add
   garlic, tomato paste, curry powder and paprika.
   Allow to cook for a few minutes.
2. Add chopped tomatoes, reduce heat allowing
   sauce to develop to a rich tomato consistency.
3. Whilst sauce is developing, shape Thompsons
   Selection Chicken Burgers into meatballs & bake
   at 180 for 5minutes so they can hold shape.
4. Transfer meatballs back into sauce, close lid
   allowing meatballs to fully cook.
5. Prepare polenta as per pack instructions and
   serve topped with parmesan shavings.