Joshna is here to show us her twist on the classic 'spaghetti and meatballs' dish. This meal is so flavourful and so delicious that your dinner guests will think you've gone all the way to Italy for culinary training.
Creamy Polenta with Meatballs Serves 4-6
Ingredients
2 jars tomato passata 2 garlic cloves, finely chopped 1 teaspoon dried oregano, crumbled 1 slice white bread 1/4 cup whole milk 3/4 lb lean ground beef 3/4 lb lean ground pork 1 small onion, coarsely grated 1/4 cup freshly grated parmesan 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon dried hot red pepper flakes kosher salt & freshly ground pepper
2 cups chicken stock or water 2 cups heavy cream
1 cup yellow polenta or cornmeal 1/2 cup freshly grated parmesan cheese, plus more for serving 2 tablespoons unsalted butter Torn fresh basil Chopped fresh flat-leaf parsley kosher salt and freshly ground pepper
Preparation
1. Make Sauce: Combine tomatoes with garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper in a large saucepan on medium heat and simmer uncovered, stirring occasionally, until thickened, about 20 minutes. 2. While sauce is simmering, pour milk over bread in a large bowl and let stand 5 minutes. Add meat, onion, parmesan, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form tablespoon amounts into meatballs (about 30). 3. Drop meatballs into simmering sauce, stir gently and keep simmering for at least 45 minutes, and up to 2 hours. 4. Make Polenta: Grate cheese and chop butter into large pieces. Set aside. Combine the stock, cream and a generous pinch of salt in a large saucepan over medium-high heat and bring to a boil. Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. Reduce the heat to low and cook, whisking constantly, for about 10 minutes, or until the liquid is absorbed. 5. Add the cheese and butter, season with salt and pepper, stirring gently until incorporated. 6. Spoon a mound of soft polenta on each of 4 or 6 plates or shallow bowls. Ladle the meatballs over the polenta and garnish with parsley, and grated parmesan.
