Meatballs with Stilton Polenta

Heat 1 tbsp of oil in a deep frying pan and fry the onion for 10 mins. Add half the garlic, fry for a minute more, then mix in the tomatoes, sage and 200ml boiled water. Simmer, and allow to gently reduce.
Make the meatballs by mixing the mince, remaining onion and garlic and oregano. Season well, add the egg, and mix until well combined. Roll into 16 balls, then fry until browned all over in the remaining oil. Add the balls to the sauce and gently cook for 10 mins.
Bring the stock to the boil in a large saucepan and whisk in the polenta. Cook for 5 mins until smooth, stirring all the time. Stir in the stilton and mix until fully melted and smooth. Spoon the polenta into bowls and top with the meatballs and sauce, and a sprinkling of parsley to serve.

30 mins

4 serving

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