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Beef Rissoles with Polenta and Tomato & Onion Sauce


8 beef rissoles
3 cups chicken stock
1 cup polenta
cup parmesan cheese; grated
1 cup milk

Tomato & Onion Sauce
1 tablespoon olive oil
1 medium brown onion; sliced
1 clove garlic; thinly sliced
1 tablespoon brown sugar
2 tablespoons malt vinegar
400g can crushed tomatoes


Tomato & Onion Sauce
Heat oil in a medium saucepan, add onion and garlic, cook, stirring occasionally, for about 10 minutes or until soft. Add sugar, vinegar and undrained tomatoes. Bring to the boil, simmer uncovered, for about 10 minutes or until thickened.

Meanwhile, cook rissoles on a heated oiled grill plate (or grill or barbeque) until just cooked through.

In a medium saucepan bring stock to boil. Gradually stir in polenta, cook, stirring until mixture thickens. Add cheese and milk and stir until cheese melts.

Serve rissoles with polenta, tomato & onion sauce and steamed vegetables.

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