Meatballs and Polenta with Orange-Coconut Curry Sauce

For the sauce: Peel and finely chop the shallots and garlic. Heat 2 tablespoons oil in a skillet and saute the shallots and garlic until translucent. Stir in the curry paste, sauté briefly and pour in the broth, orange juice and the coconut milk.  Simmer over medium heat for about 5 minutes. Dissolve the cornstarch in cold water and stir into the simmering sauce, stirring until lightly thickened. Season with salt, pepper and lime juice and stir in the crème fraîche. Taste and season again if necessary.

For the dumplings: In a pot bring 1 liter (approximately 1 quart) of salted water to a boil. Stir in the polenta and cook, stirring until thick, about 10 minutes. Remove from the heat, allow to cool a little and stir in the oil and the Parmesan. Season with salt and nutmeg. Cool to lukewarm.

Peel the onion and chop finely. Heat 1 tablespoon oil in a skillet and saute the onion until translucent. Stir the onion into the polenta along with the chile and the herbs. From the polenta into small balls and press lightly to flatten. Heat  2 tablespoons oil in a skillet and saute the polenta until golden brown.

Meanwhile, rinse the broccoli and blanch in a pot of boiling salted water until tender, about 6 minutes. Drain well.