MEATBALL AND POLENTA CASSEROLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees F.
- For the polenta: Heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water and bring to a boil.
- Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
- For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 teaspoon salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly sized meatballs. Set them aside on a plate or baking sheet.
- Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9-by-13-inch baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
- For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
- When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
- Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
- Freezer directions: Once the casserole is assembled, do not bake it. Allow the casserole to cool completely and allow the reserved sauce and tomatoes from cooking the meatballs to do the same in a separate container. This will take 45 minutes to 1 hour.
- Wrap the casserole in plastic wrap and then foil. Put the sauce in a separate freezer-safe container. Label, date and freeze both until ready to eat.
- To cook, allow both the casserole and sauce to thaw completely in the refrigerator, preferably overnight.
- Preheat the oven to 425 degrees F. Bake the unwrapped casserole until bubbly and golden brown, about 40 minutes. Reheat the sauce in a saucepan over medium heat until heated through.
THE ULTIMATE MEATBALLS AL FORNO WITH CREAMY POLENTA
Provided by Tyler Florence
Categories appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
- In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
- Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
- Serve with Creamy Polenta.
- In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.
- Yield: 6 servings
- Cooking Time: 15 minutes
TURKEY MEATBALLS WITH CHEESY POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 1/2-inch meatballs.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with ¼ teaspoon salt and a few grinds of pepper.
- Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.
Nutrition Facts : Calories 470, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 142 milligrams, Sodium 1045 milligrams, Carbohydrate 45 grams, Fiber 4 grams, Protein 31 grams, Sugar 4 grams
POLENTA WITH WILD MUSHROOMS AND MARINARA SAUCE
Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working with polenta freshly milled from heirloom varieties of corn, and went back to the top-of-the-stove method because the results were exceptionally creamy and fragrant. This was at the urging of Kay Rentschler, who is the creative director of the Anson Mills website and writes its recipes. She is very specific about the best way to cook the mill's products, so I followed her instructions for polenta, which are shared here. The flavor of the corn is heavenly, and once it begins to thicken, you don't have to stir continuously, so it is not tedious to make. You could serve polenta as a side, but I like to show it off and serve it as a main dish (a boon for those who now eschew pasta). It's a wonderful vehicle for any number of toppings, but my favorite is a simple tomato sauce embellished with pan-cooked mushrooms, preferably meaty, flavorful varieties like oysters or maitakes. If you want to be extravagant, throw a few chanterelles into the mix.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the polenta, place it and 3 1/2 cups water in a heavy 2 1/2- or 3-quart saucepan with a lid, and stir to combine. Set over medium-high heat and bring to a simmer, stirring constantly until the fine polenta particles remain suspended and evenly distributed in the water without continuous stirring. This should take 5 to 8 minutes.
- Reduce heat to low, cover partly and cook, stirring often, until polenta is soft and holds its shape on a spoon, about 35 minutes. Whisk in salt after 20 minutes. When polenta is done, whisk in pepper, butter and Parmesan.
- While polenta is cooking, pan-cook mushrooms. Heat 1 tablespoon olive oil over high heat in a wide, heavy skillet or a wok. Add mushrooms and cook, tossing and stirring often, until they sear and begin to sweat, about 3 minutes.
- Reduce heat under mushrooms to medium. Add another tablespoon oil and the shallots and cook, stirring, until just tender, 3 minutes. Add garlic, thyme, and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Add parsley, taste and adjust seasoning. Remove from heat.
- As soon as polenta is soft, spoon into wide bowls or onto plates. Make a depression in the middle with the back of a spoon and add a spoonful of hot tomato sauce. Top with a spoonful of mushrooms, sprinkle with Parmesan if desired, and serve.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 649 milligrams, Sugar 7 grams, TransFat 0 grams
More about "polenta with marinara and meatballs recipes"
POLENTA AND MEATBALLS - PUREWOW
From purewow.com
Estimated Reading Time 2 mins
- Make the Meatballs: In a small skillet, heat the olive oil over medium heat. Add the onion and cook until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more. Set aside and let cool to room temperature.
- In a medium bowl, combine the cooled onion mixture with the Parmesan, parsley, oregano, egg and ground beef; mix until combined. Add the bread crumbs, season with salt and pepper and then mix again.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and grease it generously with nonstick cooking spray.
- With a spoon, scoop the meat mixture into 1-inch balls and arrange them evenly on the prepared baking sheet. Bake until the meatballs are fully cooked, 20 to 25 minutes. Pour the marinara sauce over the meatballs, toss to coat and then return the pan to the oven until the sauce is bubbly, 10 minutes more.
BAKED ITALIAN MEATBALLS WITH MARINARA SAUCE AND CHEESY …
From sprinklesandsprouts.com
4.3/5 (3)Estimated Reading Time 6 minsServings 6Total Time 20 mins
BAKED TURKEY MEATBALLS WITH CREAMY POLENTA AND …
From foodiecrush.com
CREAMY POLENTA WITH SPICY MARINARA AND ITALIAN STYLE …
From rosinarecipes.com
POLENTA WITH MARINARA AND MEATBALLS RECIPE - FOOD.COM
From food.com
Servings 15-20Total Time 1 hr 55 minsCategory EuropeanCalories 484 per serving
CHICKEN MEATBALL POLENTA BOWLS RECIPE | REE DRUMMOND | FOOD …
From foodnetwork.com
Author Ree DrummondSteps 8Difficulty Easy
CHICKEN MEATBALLS WITH POLENTA AND MARINARA | THE MODERN PROPER
From themodernproper.com
4.8/5 (5)Total Time 1 hr 5 minsCategory DinnerCalories 640 per serving
LE PETIT BIJOU DINNER MENU — DOMAINE SOUTH
From domainesouth.com
RECIPE: MEATBALLS & POLENTA WITH HEIRLOOM TOMATO SAUCE - BLUE …
From blueapron.com
TRADITIONAL ITALIAN MEATBALLS AND POLENTA RECIPE - YOUTUBE
From youtube.com
CREAMY POLENTA WITH TURKEY MEATBALLS & MARINARA
From polenta.net
ROASTED EGGPLANT "MEATBALLS" - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
GRILLED POLENTA WITH MARINARA, PARMESAN, AND BASIL RECIPE
From seriouseats.com
BAKED TURKEY MEATBALLS WITH CREAMY POLENTA AND MARINARA
From delallo.com
BAKED MEATBALLS WITH MARINARA SAUCE AND MOZZARELLA CHEESE
From plattertalk.com
PORK PROSCIUTTO MEATBALLS AND POLENTA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
30 POLENTA RECIPES THAT ARE SINFULLY EASY - INSANELY GOOD
From insanelygoodrecipes.com
BEST MEATBALLS RECIPE - HOW TO MAKE CLASSIC ITALIAN …
From delish.com
ZUCCHINI GOUDA TURKEY MEATBALLS WITH CHEESY BAKED POLENTA
From snixykitchen.com
MARGHERITA BAKED POLENTA RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #occasion #for-large-groups #main-dish #european #dinner-party #winter #italian #seasonal #inexpensive #brunch #novelty #number-of-servings #4-hours-or-less
You'll also love