Name: Creamy Polenta with Meatballs in Tomato Sauce Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 (28-oz.) can whole peeled tomatoes; 1 small yellow onion, peeled, quartered; 2 sprigs fresh basil; 5 tbsp. unsalted butter; Cooking spray; 1 large egg; 1 clove garlic, grated; 1/2 cup Italian-style bread crumbs; 1/2 cup finely grated Parmesan; 1/2 cup whole milk; 1/4 cup chopped fresh parsley; 1 tsp. kosher salt, plus more to taste; 1/4 tsp. freshly ground black pepper, plus more to taste; 8 oz. bulk sweet Italian sausage; 8 oz. ground pork; 2 cups whole milk; 1 tsp. kosher salt; 1 cup instant polenta; 4 oz. mascarpone or cream cheese; 1/4 cup finely grated Parmesan, plus more for serving; Freshly ground black pepper to taste; Fresh basil leaves, for serving

Introduction

This creamy polenta paired with savory meatballs is a comforting and hearty meal perfect for any night of the week. Silky mascarpone-infused polenta forms the base for flavorful, baked meatballs simmered in a rich homemade marinara sauce. Easy to prepare and full of classic Italian flavors, this dish is sure to satisfy.

This dish shows a black oval pan filled with three layers: the bottom layer is pale yellow creamy polenta, smooth and thick covering the whole pan; the middle layer includes bright red tomato sauce spread over the polenta; the top layer is made of several medium-sized brown meatballs with visible texture, each covered with red sauce and sprinkled with small white grated cheese pieces. Fresh dark green basil leaves are scattered on top for color contrast. A silver spoon is scooping one meatball, revealing its textured inside. In the corner, there is a white plate full of fresh green leafy basil, and next to the pan, a piece of golden toasted bread is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (28-oz.) can whole peeled tomatoes

1 small yellow onion, peeled, quartered

2 sprigs fresh basil

5 tbsp. unsalted butter

Cooking spray

1 large egg

1 clove garlic, grated

1/2 cup Italian-style bread crumbs

1/2 cup finely grated Parmesan

1/2 cup whole milk

1/4 cup chopped fresh parsley

1 tsp. kosher salt, plus more

1/4 tsp. freshly ground black pepper, plus more

8 oz. bulk sweet Italian sausage

8 oz. ground pork

2 cups whole milk

1 tsp. kosher salt

1 cup instant polenta

4 oz. mascarpone or cream cheese

1/4 cup finely grated Parmesan, plus more for serving

Freshly ground black pepper

Fresh basil leaves, for serving

Instructions

Make the marinara sauce: Place the canned tomatoes with their juices in a medium pot. Break them up into bite-sized pieces using your hands or a potato masher. Add the quartered onion, basil sprigs, and butter. Bring the mixture to a simmer over medium-low heat. Then reduce heat to low, partially cover, and cook, stirring occasionally, until the onions are very soft, about 40 minutes. Remove and discard the onions and basil.

Prepare the meatballs: Preheat your oven to 425°F. Line a baking sheet with foil and lightly spray it with cooking spray. In a large bowl, combine the egg, grated garlic, bread crumbs, Parmesan, milk, parsley, 1 tsp salt, and 1/4 tsp pepper. Crumble in the sausage and ground pork, and mix gently with clean hands until just combined. Shape the mixture into 2-inch balls (about 3 tablespoons each) and arrange them on the prepared baking sheet.

Bake the meatballs: Bake the meatballs for about 15 minutes, stirring once after 10 minutes, until they are lightly browned.

Simmer meatballs in sauce: Transfer the baked meatballs into the marinara sauce. Cover and simmer over low heat, turning occasionally, for about 10 minutes until the flavors meld and the meatballs are cooked through. Season the sauce with salt and pepper to taste. Keep covered while you prepare the polenta.

Cook the polenta: In a large pot, combine 2 cups water, 2 cups milk, and 1 tsp salt over medium-high heat. While whisking continuously, slowly pour in the instant polenta. Bring to a boil, then reduce heat to low and whisk vigorously until thickened, about 3 minutes. Remove from heat and stir in the mascarpone and 1/4 cup Parmesan. Season with freshly ground black pepper.

Serve: Spread the creamy polenta on a large platter. Spoon the meatballs and sauce over the top. Garnish with fresh basil leaves and additional Parmesan cheese before serving.

Tips & Variations

For a richer flavor, use a mix of mascarpone and cream cheese in the polenta.

You can substitute ground beef for the pork and sausage if preferred.

Make the marinara sauce in advance and refrigerate for up to 3 days to save time on busy nights.

Add a pinch of red pepper flakes to the sauce if you like a little heat.

Using instant polenta speeds up cooking without sacrificing creaminess.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Keep the cooked polenta separate if possible, as it can firm up when chilled. Reheat the sauce and meatballs gently on the stove, adding a splash of water or milk to loosen the polenta before microwaving or warming on the stove.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the meatballs with vegetarian or plant-based meat substitutes or use hearty vegetables like mushrooms or lentils in a similar sauce served over the polenta.

What can I use if I don’t have mascarpone?

If you don’t have mascarpone, cream cheese is a good substitute. You can also mix ricotta with a little cream to mimic the richness.