Description
A comforting and hearty Creamy Polenta & Meatballs recipe featuring tender, savory meatballs served atop smooth, velvety polenta. This quick and easy dish combines simple, wholesome ingredients to deliver rich flavors and a cozy meal perfect for weeknights or any time you crave a satisfying comfort food.
Ingredients
Scale
Polenta Base
- 1 cup coarse yellow cornmeal (polenta)
- 3 cups milk
- 3 cups chicken or vegetable stock
- 2 tablespoons butter
- 1/2 cup freshly grated Parmesan or Pecorino cheese
Meatballs
- 1 pound ground meat (beef, pork, turkey, or a blend)
- 1/2 cup finely chopped onions
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 1 large egg
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking)
Tomato Sauce
- 1 cup crushed tomatoes or tomato sauce
- 1/4 cup chopped onions
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon fresh basil, chopped (or dried)
- 1/2 teaspoon fresh parsley, chopped
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
Garnishes (optional)
- Fresh parsley or basil, chopped
- Extra Parmesan cheese for grating
- Pinch of chili flakes
Instructions
- Prepare the Meatballs: In a large bowl, combine ground meat with finely chopped onions, minced garlic, fresh parsley, breadcrumbs, and the egg. Season with salt and pepper. Mix everything well and shape into small meatballs about 1 inch in diameter. Set aside.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, ensuring they are cooked through. Remove the meatballs from the skillet and place on a plate.
- Make the Sauce: In the same skillet, add a little extra olive oil if needed, then sauté garlic and onions until fragrant and translucent. Add crushed tomatoes or tomato sauce along with basil, parsley, red pepper flakes, salt, and pepper. Let the sauce simmer gently while you prepare the polenta.
- Cook the Polenta: In a saucepan, bring the milk and stock to a gentle boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook until thick and creamy, about 15-20 minutes. Stir in butter and grated cheese at the end for a rich finish.
- Combine and Serve: Return the meatballs to the simmering tomato sauce and cook for another 5 minutes to meld flavors. Spoon the creamy polenta onto plates, top with meatballs and sauce. Garnish with fresh herbs and extra cheese if desired.
Notes
- Use freshly grated Parmesan or Pecorino for best flavor and texture.
- Constantly stir polenta while cooking to prevent lumps and achieve a smooth texture.
- Use a blend of meats like beef and pork for juicier meatballs.
- Let meatballs rest briefly before cooking to keep them tender.
- Adjust the liquid ratio depending on the polenta you use for ideal creaminess.
- Substitute gluten-free breadcrumbs or omit for gluten-free option.
- Vegetarian alternatives for meatballs include lentils, mushrooms, or chickpeas.
- For vegan version, use plant-based meatballs, vegan butter, cheese, and plant-based milk.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg