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Roasted Tomato and Meatball Polenta

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Roasted Tomato and Meatball Polenta is a hearty, elegant comfort dish featuring juicy, herbed meatballs, sweet roasted tomatoes, and creamy, buttery polenta. This satisfying meal combines rustic Italian flavors with smooth, rich textures for a cozy, restaurant-quality experience at home.

Ingredients

  • 1 lb ground beef or a mix of beef and pork
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tbsp olive oil (plus more for drizzling)
  • 2 cups cherry or grape tomatoes
  • 1 tsp Italian seasoning
  • 1 cup yellow cornmeal (for polenta)
  • 4 cups chicken or vegetable broth
  • 2 tbsp butter
  • 1/2 cup milk or cream
  • 1/4 cup grated Parmesan cheese (for polenta)
  • Additional Parmesan cheese and parsley for serving

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cherry tomatoes with olive oil, salt, pepper, and Italian seasoning. Roast for 20–25 minutes until blistered and caramelized.
  3. In a bowl, mix ground meat, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper until just combined.
  4. Roll into meatballs and place on a lightly oiled baking sheet. Bake for 20 minutes or until cooked through and golden brown.
  5. Meanwhile, prepare the polenta: bring broth to a boil in a saucepan. Slowly whisk in cornmeal, stirring constantly to prevent lumps.
  6. Reduce heat to low and cook 20–25 minutes, stirring frequently, until thickened and creamy.
  7. Stir in butter, milk or cream, and Parmesan cheese. Season with salt and pepper to taste.
  8. To serve, spoon polenta into bowls. Top with roasted tomatoes and meatballs.
  9. Drizzle with olive oil and sprinkle with Parmesan and fresh parsley before serving.

Notes

  • Use instant polenta for faster preparation.
  • Add mozzarella or fontina to the polenta for a richer flavor.
  • For a spicier version, add crushed red pepper flakes to the meatballs or tomatoes.
  • Store leftovers separately and reheat gently to maintain texture.
  • Freeze cooked meatballs for up to 2 months for future meals.

Nutrition

Find it online: https://thefamilycooking.com/roasted-tomato-and-meatball-polenta/