Meatballs with polenta chips

Instructions

1. Line a 20cm square baking dish with baking paper. To make chips, place stock in a saucepan over high heat and bring to the boil. Reduce heat to medium, whisk in polenta gradually, then stir for 5 minutes or until thickened. Remove from heat and stir in parmesan, mixing until well combined. Spoon mixture into prepared dish and level with a wet spoon. Refrigerate for 1 hour or until set.
2. Meanwhile, place mince, parsley, rind, egg and half the garlic in a bowl, mixing to combine. Roll tablespoons of mixture into meatballs, then place on a baking tray and refrigerate until required.
3. Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large ovenproof saucepan over medium heat. Add onion and remaining garlic and cook, stirring, for 2–3 minutes or until softened. Add tomato paste and cook, stirring, for 1–2 minutes. Add tomatoes and simmer for 15–20 minutes or until sauce thickens. Add meatballs, cover, then bake in oven for 10–15 minutes or until cooked. Add peas, cover and set aside for 10 minutes.
4. Meanwhile, remove polenta from dish, cut into 2cm x 10cm chips and sprinkle with extra polenta. Place on a baking tray, lightly spray with olive oil and bake for 8–10 minutes or until golden. Sprinkle meatballs with fresh parsley leaves and serve with polenta chips.