Ricotta Polenta with Drunken Meatballs

Are you looking for a hearty, comforting dish that combines rich flavors and creamy textures? Look no further! Ricotta Polenta with Drunken Meatballs is a recipe that will become a staple in your kitchen. This dish is perfect for a cozy dinner with family or an impressive meal for guests. Let’s dive into how you can make this delicious recipe step by step.

Preparation Steps

Preparing the Ricotta Polenta

1. Cooking the Polenta:

• In a large pot, bring the water or chicken broth to a boil.
• Gradually whisk in the polenta, ensuring there are no lumps.
• Reduce the heat to low and cook, stirring frequently, for about 30-40 minutes until the polenta is thick and creamy.

2. Adding the Ricotta:

• Stir in the butter, ricotta cheese, and Parmesan cheese.
• Season with salt and pepper to taste.
• Keep the polenta warm while preparing the meatballs.

Making the Drunken Meatballs

1. Preparing the Meat Mixture:

• In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and pepper.
• Mix until well combined. Roll the mixture into small meatballs.

2. Cooking the Meatballs:

• In a large skillet, heat the olive oil over medium heat.
• Add the meatballs and cook until browned on all sides, about 8-10 minutes.
• Remove the meatballs from the skillet and set aside.
• In the same skillet, add the chopped onion and cook until translucent.
• Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
• Add the crushed tomatoes and return the meatballs to the skillet. Simmer for about 20 minutes until the sauce thickens and the meatballs are cooked through.

Combining the Dish

1. Serving Suggestions:

• Spoon the creamy ricotta polenta onto plates or into shallow bowls.
• Top with the drunken meatballs and a generous amount of the sauce.

2. Presentation Tips:

• Garnish with additional chopped parsley and grated Parmesan cheese for a touch of freshness and flavor.

Nutritional Information

1. Calorie Count:

• The calorie count will vary depending on portion sizes and specific ingredient brands, but this dish is generally rich in protein and carbohydrates.

2. Nutritional Benefits:

• This dish provides a good balance of protein, fats, and carbohydrates. The polenta is a great source of complex carbs, while the meatballs offer ample protein. Ricotta and Parmesan add calcium and other essential nutrients.

Conclusion

Ricotta Polenta with Drunken Meatballs is a satisfying and flavorful meal that is sure to please any crowd. The creamy polenta paired with the rich, wine-infused meatballs makes for a perfect dinner, whether you’re cooking for a family gathering or a special occasion. Give this recipe a try, and you might find it becoming one of your go-to dishes!

FAQs

1. What is polenta?

• Polenta is a dish made from boiled cornmeal. It can be served as a creamy porridge or allowed to cool and solidify into a loaf that can be sliced and fried or baked.

2. Can I use a different cheese?

• Yes, you can substitute ricotta with other cheeses like mascarpone or cream cheese for a different flavor and texture.

3. What type of meat works best for the meatballs?

• A mix of beef and pork typically yields the best flavor and texture, but you can use all beef or all pork if you prefer.

4. How can I make this dish vegetarian?

• For a vegetarian version, you can make vegetarian meatballs using ingredients like lentils, beans, or mushrooms, and replace the chicken broth with vegetable broth.

5. How do I store leftovers?

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
  Yield: 4

  Ricotta Polenta with Drunken Meatballs

  

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  Are you looking for a hearty, comforting dish that combines rich flavors and creamy textures? Look no further! Ricotta Polenta with Drunken Meatballs is a recipe that will become a staple in your kitchen. This dish is perfect for a cozy dinner with family or an impressive meal for guests. Let's dive into how you can make this delicious recipe step by step.

  Prep Time 10 minutes

  Cook Time 20 minutes

  Ingredients

  • Ricotta Polenta:
  • 7 ounces instant polenta
  • 2 cups chicken broth
  • 2 cups whole milk
  • 7 ounces whole milk ricotta
  • 3 ounces grated Parmesan
  • 2 tbsp unsalted butter
  • salt to taste
  • black pepper to taste
  • Meatballs:
  • 1.1 pounds ground meat I used 70% pork with 30% beef
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp sweet paprika
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ½ tsp dried onion
  • ¼ tsp nutmeg
  • 1 egg
  • 2 tbsp breadcrumbs
  • Beer Gravy:
  • 2 yellow onions thinly sliced
  • 3 garlic cloves minced
  • 1 cup brown beer use a dark beer with dominant malty sweet flavors
  • 1 cup chicken broth
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 tsp yellow mustard
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tbsp flour
  • chopped chives for serving

  Instructions

  Meatballs in Beer Gravy

  • Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into 2 tablespoon-sized balls.
  • In a large non-stick skillet, heat 1 tbsp butter and 2 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 10 minutes or until they’re cooked through, turning them 2-3 times. Transfer to a plate.
  • In the same skillet, add 1 tbsp oil and 2 tbsp butter. Cook onions for 5 minutes over low heat. Add garlic, cook for 2 minutes. Stir in black pepper, oregano, thyme and flour. Allow the flour to cook for 1 minute, stirring constantly. Pour in the brown beer and chicken broth, then stir in the mustard. Bring the sauce to a boil.
  • Slide the meatballs and all of the released juices back into the skillet. Add salt and pepper to your own taste. Simmer over low heat while you make the polenta.

  Ricotta Polenta

  • In a saucepan, bring chicken broth and milk to a boil. Slowly whisk in the polenta, stirring continuously over low, about 2-3 minutes. Turn off the heat. Stir in ricotta, parmesan, salt and black pepper. Add butter and stir to combine. Cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or chicken broth. Add more salt and pepper, if needed.
  • Divide polenta over bowls, top with meatballs and gravy. Serve with chopped chives, a salad or roasted broccoli. Enjoy!

  Nutrition Information:

  
  Amount Per Serving: Calories: 495