Creamy Polenta & Meatballs

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Gayla Rickey

subheading: For the meatballs:

1 lb ground beef (or a mix of beef and pork)

¼ cup breadcrumbs

¼ cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

2 tablespoons olive oil (for cooking)

subheading: For the tomato sauce:

1 (28 oz) can crushed tomatoes

1 small onion, finely diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

½ teaspoon red pepper flakes (optional)

2 tablespoons olive oil

subheading: For the creamy polenta:

1 cup polenta (coarse cornmeal)

4 cups water (or chicken broth for extra flavor)

½ cup heavy cream (or milk)

½ cup grated Parmesan cheese

2 tablespoons butter

Salt and pepper, to taste

Note: Ingredients may have been altered from the original.

Directions at scontent.fosu2-2.fna.fbcdn.net

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