Creamy Polenta And Meatballs

Set prepared meatballs on cookie sheet and cover with plastic wrap. Gradually pour in polenta whisking continuously then reduce heat to medium-low and simmer.

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Transfer the cooked meatballs to the warmed marinara sauce and cook for 3-5 minutes.

Creamy polenta and meatballs. Season the polenta with kosher salt to taste. Serving stuffed meatballs over the polenta makes this dish extra spe-cial and is a change from the ordinary spaghetti and meatballs. Turn on heat to medium low.

Heat the olive oil in a large stock pot over medium-high heat. Polenta is ground cornmeal and is creamy and delicious. 3 Continue to stir the polenta and simmer for about 12 to 14 minutes.

Add the instant polenta in a steady stream whilst. It is traditionally used throughout Italy and comes together quickly in a variety of dishes. When meatballs are almost cooked bring milk and water to the boil in a large saucepan.

Add the garlic and red pepper flakes and cook stirring frequently for 1-2 minutes or until the garlic is fragrant. For a creamier polenta whisk in ½ cup milk at a time until the polenta is of desired consistency. Place the milk and 600ml 12 US pints of water into a large pan and bring to the boil.

While the meatballs are cooking make your polenta. Cook for 20 minutes or until. CREAMY POLENTA PLATING 1 In large sauce pot on medium-high heat add the milk and chicken stock and bring to a simmer.

Serve over the cooked polenta and more Parmesan cheese. Plunge your meatballs into pot with the tomato sauce. 2 Turn down the heat to medium and slowly incorporate polenta using a whisk.

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