Hey there– Had a fun day yesterday, catching up with all my blog buddies that I’d missed while we were traveling. So great to see all you’ve been cooking up and creating and doing with your families… I’ve missed being in touch!
Besides all that blog browsing, of course, there was dinner to put on the table. And here it is. Well spiced meatballs in a bright tomato-y sauce over creamy warm polenta. With a salad and a cup of wine, just right for a warm evening’s supper.
POLENTA WITH MEATBALLS
1 pound lean ground beef
1/2 yellow onion, chopped fine
2 cloves garlic, minced
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. freshly ground pepper
28 oz. can crushed tomatoes
1 tsp. sugar
2 tab. dried oregano
salt & freshly ground pepper to taste
14 oz. can chicken broth
1 1/2 cup milk
1/2 cup cream (or half & half)
2 tab. butter
1 cup dry polenta
chopped Italian parsley
To make the meatballs, stir together all the meatball ingredients. With you hands shape about 15 two inch meatballs and set them on a baking sheet that has been lined with foil and sprayed with cooking spray.
Pop them into a 400 degree oven for 20 minutes, until they are browned and cooked through.
While they are baking, mix the crushed tomatoes, sugar, oregano and salt & pepper in a large sauce pan and put in on the lowest simmer. When the meatballs are done in the oven, add them to the tomato mixture to simmer a few minutes.
To make the polenta, bring the chicken broth, milk, cream and butter to a low boil. Whisk in the polenta and let it simmer for 2 or 3 minutes until it thickens.* Stir in a little salt to taste.
OK, now you take a dinner plate and layer on the polenta and sauce with meatballs. Sprinkle with parmesan and parsley. Pretty and delicious!
*If it thickens too much, add a bit of hot water to thin it out.