Creamy Polenta with Vegetarian Meatballs & Tomato Sauce

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These vegetarian meatballs are faux meat free!

What You Need To Make This Recipe

Herbs Parsley Italian bunch $1.99
Butter Butter Unsalted 1 lb $10.95
Produce, Vegetables Onion Yellow, jumbo each $1.50
Herbs Thyme Bunch $2.99
  • 7 min

    Step 1

    Start with your vegetarian meatballs. Heat a medium pan with 2 tablespoons butter. Sauté 1 cup of onions over medium heat. Stir together and cook for 6-7 minutes. Add half the chopped garlic and cook for 1 minute. Season the pan with a little salt and pepper to taste and the thyme. Stir the pan and cook for another 1-2 minutes. In a mixing bowl, combine the onion mixture, chopped parsley, chopped beans, and nuts. Add the egg and flour (or breadcrumbs) and mix together. Form into balls and either bake in a 350 degree oven for 20-25 minutes or sauté in a saucepan with 1 tablespoon butter.

  • 35 min

    Step 2

    In a sauce pot, heat the olive oil and sauté the rest of the onions over medium heat. Cook for 7-9 minutes. Add in the remaining garlic and parsley and stir together. Cook for another 1-2 minutes before adding the pureed tomatoes. Season the tomatoes with salt and pepper to taste. Bring the pan to a simmer, and then lower the flame. Cover the pot and cook for 20 minutes.

  • 7 min

    Step 3

    For the polenta, heat 5 tablespoons butter in a small saucepan. Add in 1 cup of cream or milk and bring to a gentle simmer- do not boil. Sprinkle the cornmeal over the liquid and stir. Use a whisk to mix the contents. Whisk constantly over low heat until thoroughly combined. Now assemble all the pieces! Ladle the polenta on a serving dish and either place the meat balls on top of the polenta or on the side. Top the meatballs generously with tomato sauce.

Ingredients

  • Butter
    1 stick room temp
  • Onion
    2 cups divided & chopped
  • Thyme
    1 TBS chopped
  • Parsley
    1/4 chopped
  • Kidney Beans
    1 lb soaked overnight & finely chopped
  • Chestnuts
    1 lb finely chopped
  • Cornmeal
    1 cup
  • Pureed Tomatoes
    1 16 oz jar
  • Egg
    1 beaten
  • Bread