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Photo of Pork rissoles with polenta chips by WW

Pork rissoles with polenta chips

Total Time
1 hr 55 min
25 min
30 min
Polenta chips baked to crisp perfection are a great addition to juicy pork rissoles. This meal is super-easy to throw .


Chicken stock

4 cup(s), (1L)

Polenta, boiled

170 g

Grated parmesan cheese

cup(s), (25g), finely grated

Raw pork mince

500 g, extra lean

Dried breadcrumbs

½ cup(s), (50g), dried packet


2 clove(s), crushed

Green shallot(s)

2 individual, finely chopped

Sage, dried

1 tsp

Dried rosemary

½ tsp


1 medium, lightly beaten

Tomato chutney

80 g

Canola oil

3 tsp


  1. Lightly spray a 20cm square cake tin with oil and line with baking paper. Bring stock to the boil in a medium saucepan. Reduce heat to medium, add polenta and cook, stirring, for 2 minutes or until thick. Season with salt and freshly ground black pepper, stir in parmesan, then pour into tin. Refrigerate for 1 hour or until firm.
  2. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Cut polenta into 1.5cm x 7cm chips and place on tray. Lightly spray with oil and bake for 30 minutes.
  3. Combine mince, breadcrumbs, garlic, shallots, sage, rosemary and egg in a medium bowl. Season with salt and pepper, then shape into 12 6cm-diameter rissoles. Heat a large non-stick frying pan over medium heat. Brush rissoles with oil and cook for 1–2 minutes each side or until golden. Place on tray with chips and bake for 6–8 minutes. Serve rissoles and chips with tomato chutney.


SERVING SUGGESTION: Enjoy with chargrilled zucchini, capsicum and eggplant.TURN LEFTOVERS INTO: Pork & polenta salad: Combine 1 cup shredded lettuce and 1 chopped tomato in a serving bowl. Top with ¼ polenta chips, 3 rissoles, halved, and 1 tbs chutney. Drizzle with lemon juice. This serves 1 person.