Polenta with meatballs: Learn to prepare the dish at home

Polenta with meatballs: Learn to prepare the dish at home

When you doubt what to prepare, nothing better than betting on a classic and irresistible recipe. Polenta with meatballs is the ideal choice to transform any meal into a special moment. Cream and comforting, the polenta is perfectly combined with the surprising flavor of the meatballs, which make the dish even more complete and delicious.




In addition to being an excellent choice for cold days, this recipe is practical, produces well and guarantees that hot climate at the table. A traditional combination that never goes out of fashion and conquers for the simplicity and homemade taste that the whole family likes.

Polenta with meatballs

Time: 30 minutes

Performance: 5 portions

Difficulty: average

Ingredients:

  • 600 g of minced meat
  • 1 grated onion
  • 1 tablespoon of onion cream powder
  • 2 tablespoons of wheat flour
  • 4 tablespoons of green smell
  • Salt and oregano to taste
  • 4 tablespoons of olive oil
  • 2 tomato sauce can
  • Grated Parmesan to taste

Polenta:

  • 1 and 1/2 cups (tea) of pre -cooked corn flour
  • 4 water cups
  • 1 cube of chicken broth
  • 2 tablespoons of butter
  • Gets up to taste

Preparation:

  1. For the polenta, mix the corn flour with half of the water and set aside.
  2. Bring a pan over medium heat with remaining water, chicken broth and butter and cook until it boils.
  3. Add the corn flour dissolved to the water and cook, mixing tirelessly, for 5 minutes or until it thickens.
  4. Connect with salt to taste, turn off, move to a plate and set aside.
  5. In a bowl, add ground meat, onion, onion cream, wheat flour and green smell.
  6. Season with salt and oregano and mix until it forms a homogeneous mass.
  7. Model the medium balls with your hands, forming the arcades.
  8. Heat a pan with the olive oil and fry the meatballs until golden brown.
  9. Add the tomato sauce and cook for 5 minutes.
  10. Distribute on the polenta and sprinkle with the Parmesan to serve.

Source: Terra

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