Dinner
Creamy Polenta with Sausage and Pork Meatballs
Pork and Italian sausage meatballs simmer in buttery tomato sauce and are served over mascarpone polenta.
- Yield
- 4 to 6 servings
- Cuisine
- Italian-inspired
Serving ideas
Spread polenta on a platter, spoon over the meatballs and sauce, and finish with basil and Parmesan.
Ingredients
See the ingredient checklist
- 28 oz canned whole peeled tomatoes
- 1 small yellow onion, peeled and quartered
- 2 sprigs basil
- 5 tbsp unsalted butter
- cooking spray
- 1 large egg
- 1 clove garlic, grated
- 1/2 cup Italian-style breadcrumbs
- 1 oz finely grated Parmesan, about 1/2 cup
- 1/2 cup whole milk
- 1/4 cup finely chopped fresh parsley
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp ground black pepper, plus more to taste
- 8 oz bulk sweet Italian sausage
- 8 oz ground pork
- 2 cups whole milk
- 2 cups water
- 1 tsp kosher salt
- 1 cup instant polenta, 163 g
- 4 oz mascarpone or cream cheese
- 1/2 oz finely grated Parmesan, about 1/4 cup, plus more to serve
- ground black pepper
- fresh basil leaves
Before you cook
Add the polenta in a steady stream while whisking to prevent clumps.
How to make Creamy Polenta with Sausage and Pork Meatballs
Break up the tomatoes and combine them with the juices, onion, basil sprigs and butter. Bring to a simmer, partially cover and cook over low about 40 minutes, until the onion is soft. Discard the onion and basil.
Heat the oven to 425°F. Line a baking sheet with foil and spray lightly. Mix egg, garlic, breadcrumbs, Parmesan, milk, parsley, salt and pepper. Gently mix in sausage and pork and shape into 2-inch balls.
Bake about 15 minutes, turning after 10 minutes, until lightly browned. Transfer to the sauce and simmer covered for about 10 minutes, until cooked through. Adjust the seasoning.
Combine the polenta milk, water and salt over medium-high. Whisk in the polenta in a steady stream. Bring to a boil, then reduce to low and whisk about 3 minutes until thick. Take off heat and stir in mascarpone, Parmesan and pepper.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Creamy Polenta with Sausage and Pork Meatballs
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Ingredients
- 28 oz canned whole peeled tomatoes
- 1 small yellow onion, peeled and quartered
2 sprigs basil- 5 tbsp unsalted butter
- cooking spray
- 1 large egg
- 1 clove garlic, grated
- ½ cup Italian-style breadcrumbs
- 1 oz finely grated Parmesan about 1/2 cup
- ½ cup whole milk
- ¼ cup finely chopped fresh parsley
- 1 tsp kosher salt plus more to taste
- ¼ tsp ground black pepper plus more to taste
- 8 oz bulk sweet Italian sausage
- 8 oz ground pork
- 2 cups whole milk
- 2 cups water
- 1 tsp kosher salt
- 1 cup instant polenta 163 g
- 4 oz mascarpone or cream cheese
- ½ oz finely grated Parmesan about 1/4 cup, plus more to serve
- ground black pepper
- fresh basil leaves
Instructions
- Break up the tomatoes and combine them with the juices, onion, basil sprigs and butter. Bring to a simmer, partially cover and cook over low about 40 minutes, until the onion is soft. Discard the onion and basil.
- Heat the oven to 425°F. Line a baking sheet with foil and spray lightly. Mix egg, garlic, breadcrumbs, Parmesan, milk, parsley, salt and pepper. Gently mix in sausage and pork and shape into 2-inch balls.
- Bake about 15 minutes, turning after 10 minutes, until lightly browned. Transfer to the sauce and simmer covered for about 10 minutes, until cooked through. Adjust the seasoning.
- Combine the polenta milk, water and salt over medium-high. Whisk in the polenta in a steady stream. Bring to a boil, then reduce to low and whisk about 3 minutes until thick. Take off heat and stir in mascarpone, Parmesan and pepper.
Notes
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