What pasta is to southern Italy, polenta is to the north! This creamy cornmeal dish is the perfect base for a host of toppings, including meatballs. In the recipe below, ground turkey forms the base of the meatballs, which are baked with a richly flavored tomato sauce. Ladle on top of the polenta for a dish the whole family will enjoy.
According to legend, polenta will only stay creamy and free of lumps if stirred in a continuous, counter-clockwise motion. Sprinkling the polenta in slowly helps as well, as does relying on a whisk, at least at the beginning. Like risotto, polenta demands the cook's full attention, so be sure to give it the time it deserves!
Baked turkey meatballs with creamy polenta
6
20 minutes
30 minutes
50 minutes
1 pound ground turkey
1 white onion, grated
3 cloves garlic, minced
1 egg
1/2 teaspoon salt
1/2 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon olive oil
2 cups passata
3 cups water
4 cups milk
1 tablespoon salt
2 cups polenta cornmeal
2 teaspoons Italian seasoning
4 tablespoons butter
Preheat the oven to 400 degrees.
In a large mixing bowl, combine the turkey, onion, garlic, egg, salt, breadcrumbs, and Parmesan. Mix until well combined, and then form the mixture into golfball-sized meatballs.
Grease a baking sheet with the olive oil, then arrange the meatballs in an even layer. Bake for 15 minutes.
After 15 minutes of baking, turn the meatballs using tongs. Pour the passata over the top and return to the oven for an additional 10 minutes.
Meanwhile, begin making the polenta. Bring the water and milk to a boil in a large stockpot. Add the salt and reduce the heat to medium.
Sprinkle the polenta into the pot very slowly, whisking constantly from the moment you begin adding the polenta until the mixture begins to thicken, about 10 minutes.
Remove the meatballs from the oven and keep warm. Meanwhile, continue cooking the polenta an additional 10 minutes, or until it begins to pull away from the sides of the pot.
Remove the polenta from the heat and add the Italian seasoning and butter. Serve the polenta topped with the meatballs and sauce.