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Meatball Polenta

Cultivated Culinary > Food Builds

Meatball Polenta

Meatball Polenta

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Polenta and Meatballs? Yeah, you heard that right! Our FONTANINI® Chicken and Beef Meatball is the star of the “polenta cups” in this build.

INGREDIENTS

Ingredients
  1. FONTANINI® Chicken and Beef Meatball (117628 or 126252)
  2. Cornmeal (for polenta)
  3. Marinara sauce (store-bought)
  1. Pesto
  2. Parmesan
Step 1

STEP ONE

Start by making the polenta. In a large saucepan, add water and place over high heat. Then, sprinkle in the cornmeal while whisking. Bring the mixture to a boil, stirring frequently, until polenta thickens. Once the polenta starts to thicken, turn the heat to low and stir every 10 minutes or so for about 50 minutes. Once the polenta becomes thick and pulls away from the side of the saucepan, it’s ready.

While the polenta is cooling, spray a large muffin pan with cooking spray.

Step 2

STEP TWO

Then, place a spoonful of polenta into each muffin cup. Smash the center of the polenta down with the back of a spoon so it creates a cup for the meatball.

Once you’ve filled each cup with polenta, place the pan in the fridge to set and cool (about 30 minutes).

Step 3

STEP THREE

While the polenta cups are setting, heat the FONTANINI® Chicken and Beef Meatballs. After 30 minutes, take the muffin pan out of the fridge and add one meatball into each cup.

Step 4

STEP FOUR

To crisp and warm the polenta cups, place them on a buttered frying pan over medium-high heat for 6-8 minutes.

Step 5

STEP FIVE

While the meatball polenta cups are warming, heat the marinara sauce. Pour the sauce on a plate and spread it out so it fills the plate.

Step 6

STEP SIX

Once warmed, place the polenta cups on top of the marinara sauce.

Step 7

STEP SEVEN

Top with a spoonful of pesto sauce.

Step 8

STEP EIGHT

Sprinkle with Parmesan cheese.

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