Creamy polenta with meatballs and marinara sauce is a comforting and hearty dish that combines tender meatballs with a rich tomato-based sauce served over a bed of smooth and creamy polenta. The combination of the tender meatballs, flavorful marinara sauce, and creamy polenta creates a satisfying and well-balanced dish. The textures and flavors complement each other, making it a popular and comforting choice in Italian-inspired cuisine.
Ingredients Quantity
Polenta 240g
Water 946ml
Cup of milk 300ml
Salt 1tsp
Butter 2tbsp
Grated Parmesan cheese 140g
Method
- In a large saucepan, bring the water and milk to a boil.
- Slowly pour the polenta into the boiling liquid while whisking constantly to avoid lumps.
- Reduce the heat to low and cook the polenta for about 15-20 minutes, stirring frequently to prevent sticking, until it thickens and the grains are tender.
- Stir in the salt and butter until fully incorporated.
- Remove the saucepan from heat and stir in the Parmesan cheese until melted and combined.
- Allow the polenta to cool slightly before serving.
- Serve warm as a side dish or as a base for stews, sauces, or roasted vegetables.
Meatballs Marinara Sauce
Ingredients Quantity
For the meatballs:
Ground beef 1lb
Breadcrumbs 120g
Grated Parmesan cheese 120g
Chopped parsley 100g
Cup milk 60ml
Egg 1
Cloves of garlic, minced 2
Dried oregano 1tsp
Salt ½ tsp
Dainess Black pepper ¼ tsp
For the marinara sauce:
Olive oil 2tbsp
Onion, finely chopped 1
Garlic, minced 2
Crushed tomatoes 28 oz
Tomato sauce optional 1 can
Tomato paste 4 tbsp
Dried basil 1tsp
Dried oregano 1tsp
Sugar ½ tsp
Salt and pepper TT
Chopped fresh basil (optional, for garnish)
Method
- In a large bowl, combine all the meatball ingredients and mix well using your hands. Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and sauté until translucent and fragrant, about 5 minutes.
- Add the crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, sugar, salt, and pepper to the pot. Stir well to combine and bring the sauce to a simmer.
- Once the sauce is simmering, carefully drop the meatballs into the sauce, one by one, making sure they are evenly spaced. Gently stir the sauce to coat the meatballs.
- Cover the pot with a lid and let the sauce and meatballs simmer on low heat for about 30 minutes, stirring occasionally to prevent sticking.
- After 30 minutes, remove the lid and continue simmering for another 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Adjust the seasoning with salt and pepper if needed.
- Serve the marinara sauce and meatballs over creamy polenta or any cooked pasta of choice. Garnish with chopped fresh basil.
Contact Dainess Chefs School on:
- 0302908687 / 0205470456
0550670769
@dainesschefschool
@dainesschefschool
