Saucy Chicken, Basil & Pine Nut Rissoles with Soft Polenta

Serves: 4
Preparation Time: 15
Cooking Time: 30


  • Tomato and Mushroom Sauce:
  • 2 tbsp olive oil
  • 1 leek, washed and sliced
  • 1 clove garlic , chopped
  • 150g button mushrooms, sliced
  • 1/2 red chilli, deseeded and finely chopped (optional)
  • 1/4 cup white wine
  • 2 tbsp tomato paste
  • 3/4 cup Campbell's Real Stock - Salt Reduced Chicken
  • 1 x 800g can diced tomatoes
  • salt/cracked black pepper, to taste
  • 1/3 cup cream
  • 2 tbsp fresh basil, finely chopped
  • Chicken Rissoles:
  • 2 tbsp olive oil
  • 500g chicken mince
  • 1 clove garlic, minced
  • 1/2 cup parmesan cheese, grated
  • 1 1/2 cups fresh breadcrumbs
  • 1 egg, lightly beaten
  • 3 tbsp fresh basil, chopped
  • 2 tbsp pine nuts
  • sea salt & freshly cracked black pepper, to taste
  • Polenta:
  • 500ml Campbell's Real Stock - Salt Reduced Chicken
  • 500ml water
  • 1 cups polenta
  • 1/3 cup parmesan cheese, grated
  • 1 tbsp butter


  1. To make sauce: In a large saucepan heat oil over medium heat. Add leek and chilli and cook for 3 minutes until softened.

  2. Add garlic and mushrooms, cook for a further minute.

  3. Add wine and cook down until alcohol evaporates.

  4. Add tomato paste stirring well to combine all ingredients.

  5. Stir in Campbell's Real Stock and cook for a further minute. Pour in the tinned tomatoes and season well. Bring to the boil, then reduce heat to bring to a simmer and cook stirring occasionally, for about 15 minutes.

  6. Just before serving, stir in cream and extra chopped basil to simmering sauce and heat through.

  7. To make rissoles: Combine all ingredients together. Shape into walnut sized balls. Heat olive oil in a large frying pan over medium high heat, add rissoles and cook for 10 minutes until golden brown and cooked thorugh. Add to simmering sauce, continue to cook, stirring every now and then until heated through.

  8. To make polenta. In a large saucepan add stock and water, bring to the boil then reduce heat and bring to a simmer. Gradually sprinkle in the polenta, stirring continuously with a whisk to avoid lumps. Reduce heat to low and continue cooking polenta, stirring regularly with a wooden spoon, for about 20 minutes. Stir in cheese and butter.

  9. To serve, place spoonfuls of polenta into serving bowls. Top with rissoles and sauce. Garnish with extra chopped basil, a sprinkling of pine nuts and shaved parmesan cheese.


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