Herby Pork Rissoles & Warming Polenta

• While brussels sprouts are roasting, thinly slice pear into wedges.
• In a medium bowl, combine pork mince, fine breadcrumbs, herb & mushroom seasoning and the egg.
• Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side.

• In a medium saucepan, combine the water, milk and salt and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in polenta, then cook, stirring, until smooth and thickened, 1-2 minutes.
• Remove from the heat, add the butter and a good pinch of pepper and stir until melted.

• When brussels sprouts are slightly cooled, transfer to a medium bowl. Add pear, mixed salad leaves, Parmesan cheese and balsamic vinaigrette dressing, tossing to combine.
• Season to taste.