VIRTUAL COOKING CLASS: Stuffed Meatballs on Creamy Polenta
Original Air Date: Wednesday, October 28, 2020
Make no bones about it – you need protein in addition to calcium and vitamin D for strong and healthy bones.
Bone is made up of calcium, other minerals and protein, a nutrient that is necessary for building and repairing body tissues, including bones. Protein is an important nutrient for bone health and in the prevention of osteoporosis. It gives bone its strength and flexibility and is also the big component of muscles, which are, of course, crucial for mobility and in preventing falls.
If you live within the city of Winnipeg, Manitoba register for a virtual cooking class where you will receive a 1-hour interactive instructive cook-along for you to learn new recipes featuring calcium and protein – bone building nutrients.
The first virtual class was on Wednesday October 28 and featured the recipe Stuffed Meatballs with Creamy Polenta. Each serving has 42g protein and calcium 450 mg.
STUFFED MEATBALLS ON CREAMY POLENTA
Polenta is ground cornmeal and is creamy and delicious. It is traditionally used throughout Italy and comes together quickly in a variety of dishes. Serving stuffed meatballs over the polenta makes this dish extra special and is a change from the ordinary, spaghetti and meatballs.
EMILY RICHARDS, PROFESSIONAL HOME ECONOMIST
Emily Richards is a professional home economist, freelance food writer, chef and cookbook author who also enjoys culinary instruction for home cooks who want to learn more and have fun in the kitchen. She is the author and co-author of 9 cookbooks which include topics from Italian cuisine, weeknight dinners, glycemic index diets and comfort foods. Emily writes and develops recipes for cookbooks, print and online publications and websites that include everyday cooking and healthy eating.