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Meatball Polenta

Meatball Polenta

Meatball Polenta

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


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


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


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


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


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

Step 5


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


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

Step 7


Top with a spoonful of pesto sauce.

Step 8


Sprinkle with Parmesan cheese.

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