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    Home » Winter

    Polpette al Sugo con Polenta

    Published: Apr 19, 2013 · Updated: May 27, 2020 by Peter G · This post may contain affiliate links · Leave a Comment

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    Italian meatballs with soft polenta

    At last!

    Finally!

    Why am I rejoicing, you may ask?

    Because the weather has changed. It's a lot cooler, the humidity has vanished and I can begin on some winter cooking.

    Think long, slow braises.

    Robust, red wines and cozy fireplaces. (Not that I own a fireplace. Just thought I would set the scene…).

    The other day I went back through the archives here on Souvlaki For The Soul and I came across my slow cooked lamb shanks.

    It struck me that I hadn't cooked polenta in ages and I wanted to revist this ingredient again.

    Polenta is one of those ingredients that people either love or hate. Maybe it has something to do with the texture?

    I know a few of my Italian friends refer to it as "peasant food". Nothing wrong with peasant food, I say! All I know is that with a little love and care it's tasty and works well with "saucy type" of dishes.

    0313_polpette_con_polenta_002-3
    0313_polpette_con_polenta_002-2

    Today I've chosen to pair the polenta with some traditional, Italian meatballs a.k.a. "polpette".

    These on the other hand are loved by most people. Apart from vegetarians I can't think of anyone who doesn't like them!

    I've tackled these before however I used to fry them off before I cooked them in a sauce. This time I was advised to cook them straight in the sauce and I believe they turned out just as good. Plus it saves you an extra step in the cooking process which can only be a good thing.

    I used good quality minced beef and went by "feel" when I was kneading the mixture. Initially it felt a little dry so I added an extra egg to the mixture plus a little extra grated Parmesan.

    Use the recipe as a guide and trust your instincts. In my opinion, that's what cooking should be all about. I've aslo made the polenta a little "wetter" than I was used to it and it worked perfectly.

    The recipe may look like a lot of steps but I've produced it using the sequence I follow.

    Make sure you have loads of Parmesan on hand and a good red!

    Bring on the cooler weather I say!

    Italian meatballs with soft polenta
    Italian meatballs with soft polenta

    POLPETTE WITH POLENTA RECIPE

    Makes approx. 35-40 meatballs

    Ingredients For the Polpette or Meatballs:

    • 1 kilo minced beef
    • 2-3 eggs
    • 2 cups freshly grated Parmesan cheese
    • 2 cups fresh breadcrumbs
    • 2 cups freshly chopped parsley
    • 2-3 cloves garlic, crushed
    • salt and pepper for seasoning

    Instructions:

    1. Combine all the ingredients in a large bowl and knead until the mixture feels soft and pliable. If it feels too wet add a little extra Parmesan and/or breadcrumbs. If it feels a little dry add another egg.
    2. Using wet hands, pinch a little of the mixture (using the space between your thumb and forefinger as a guide) and roll into balls. (Use the size and shape of a golf ball as a another guide).
    3. Once all the meatballs are rolled out, set them aside as you prepare your sauce.

    Ingredients For the sugo or sauce:

    • 3 tablespoon olive oil
    • 2 cloves garlic crushed
    • 600 grams passata or canned tomatoes
    • 1 cup basil, finely shredded
    • salt and pepper to season

    Instructions:

    1. Heat up a pot with the olive oil and fry off the garlic until aromatic (2-3 mins).
    2. Add the tomato sauce and the basil and allow to cook on a medium to low heat for 20 mins.
    3. Once the sauce is cooked place your meatballs in the sauce ensuring they are covered and cook on a low heat for 30 mins.
    4. Once cooked set the pot aside and make the polenta

    Ingredients For the polenta:

    • 3 cups milk
    • 3 cups water
    • 1 cup of instant polenta
    • 75 grams butter
    • 1 cup grated Parmesan cheese
    • salt for seasoning

    Instructions:

    1. Combine the water and milk in a suace pan over a medium high heat and bring to the boil.
    2. Slowly add the polenta, whilst using a ballon whisk to mix everything together.
    3. Continue to stir untl the mixture begins to thicken (this can takle anywhere between 5-7 mins).
    4. Once thickened add the butter, Parmesan and salt and mix until soft and creamy.
    5. To serve, dollop some polenta onto a plate, top with polpette and sauce and garnish with extra Parmesan and parsley.
    0313_polpette_con_polenta_005

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    Peter Georgakopoulos owner of Souvlaki For The Soul

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