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 spe-cial and is a change from the ordinary, spaghetti and meatballs.
1 1/2 lb (750 g) ground veal or beef
1 garlic clove, minced
3/4 cup (175 mL) fresh bread crumbs
1/4 cup (60 mL) grated Parmesan cheese
3 tbsp (45 mL) chopped fresh parsley
1/4 tsp (1 mL) salt
1 large egg, lightly beaten
16 small balls bocconcini cheese (about 1 inch/2.5 cm)
3 cups (750 mL) homemade or store bought tomato basil pasta sauce, heated
3 cups (750 mL) 2% milk
1 cup (250 mL) water
1 cup (250 mL) cornmeal (not cornflour)
1 tsp (5 mL) salt
1/2 cup (125 mL) grated Parmesan cheese
Preheat oven to 350 F (180 C).
In a bowl, combine veal, garlic, bread crumbs, Parmesan, parsley, salt and egg.
Using wet hands, shape mixture into 16 rough balls. Flatten each ball, tuck a bocconcini ball in the centre, pinch meat to seal and roll into a meatball.
Place on a parchment-lined baking sheet, spacing them apart. Bake in preheated 350 F (180 C) oven for 12 minutes.
Pour half the pasta sauce into a small casserole dish. Add meatballs and pour in remaining sauce. Cover and bake for about 15 minutes or until sauce is bubbly and meatballs are no longer pink inside.
To Make Creamy Polenta:
Meanwhile, in a deep large saucepan, bring milk and water to a simmer over medium heat.
Whisk in cornmeal and salt. Reduce heat and simmer, stirring with a wooden spoon, for about 15 minutes or until thickened and very smooth and creamy. Stir in cheese.
Spoon polenta onto plates, top with meatballs and spoon sauce over top.
|Nutritional Information (per serving)|
***The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fibre and whole grains, vitamins and minerals and protein.
TIP: If bocconcini are unavailable you can substitute 16 cubes mozzarella (1 inch/2.5 cm) each in the meatballs.