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Ingredients
Marinara
- 28 oz canned whole peeled tomatoes
- 1 small yellow onion, peeled and quartered
2 sprigs basil
5 tbsp unsalted butter
Meatballs
- 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
Polenta
- 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
Add the polenta in a steady stream while whisking to prevent clumps.
Adapted from Anna Painter, Delish.
