Tag Archives: polenta

Italian Meatballs with Red Onion and Balsamic Sauce

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Super easy meatballs, six ingredients plus some polenta and you have a delicious gluten free dinner.

I buy the sausages from my butcher, normally his mild Italian sausages, you want a really meaty sausage with no fillers and certainly gluten free for me!

Serves 6-8.

Ingredients

1kg Italian style pork sausages

few sprigs of thyme

60mls olive oil

4 large red onions, sliced thinly

100mls balsamic vinegar

350mls water

Method

Remove the sausage skins and form the sausages into balls, 25-30 depending on size.

Set aside in the fridge.

Using a large frying pan with a lid, heat 40mls of the oil and fry the onions until really soft, around 30mins.

Remove the onions from the pan, set aside on a plate.

Heat the remaining oil over a high heat and add the meatballs  fry for around 10mins, turning regularly until beginning to brown.

Remove the thyme leaves and add to the pan, cook for 1 minute.

Return the onions to the pan and pour over the balsamic vinegar and water.

Cook for around 25mins, covered and then uncover and reduce the sauce for around 10mins.

Serve over polenta or pasta.

Bruschetta with Fresh Tomatoes, Basil and Garlic

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This is one of our favourite quick dinners with tomatoes and basil picked fresh from the garden if the chooks haven’t helped themselves!

For the gluten free option I just cook up some polenta, top with a few dollops of pesto, recipe in the blog, and then add a few spoonfuls of the tomato and basil mixture, delicious.

Serves 4.

Ingredients

8 thick slices ciabatta bread

2 teaspoons olive oil

2 cloves garlic, peeled but whole

8-10 medium tomatoes, deseeded and diced

12 large basil leaves, torn

salt and pepper

Method

Preheat the oven to 200degrees Centigrade.

In a bowl combine the tomatoes and basil with a little salt and pepper.

Take each slice of bread and drizzle a little olive oil over each side and pop onto a baking sheet.

Once the oven is up to temperature put the baking sheet in and bake for 10-15mins until the bread is crispy and golden.

Take a garlic clove and rub lightly all over the top side of the bread, place onto your serving plate. Repeat with the other slices of toast.

Top with the tomato mixture and a little freshly ground pepper, serve immediately.