Recipes with Dainess Chef School: Creamy Polenta with Meatballs and Marinara Sauce

Creamy polenta with meatballs and marinara sauce is a comforting and hearty dish that combines tender meatballs with a rich tomato-based sauce served over a bed of smooth and creamy polenta. The combination of the tender meatballs, flavorful marinara sauce, and creamy polenta creates a satisfying and well-balanced dish. The textures and flavors complement each other, making it a popular and comforting choice in Italian-inspired cuisine.

Ingredients                                                     Quantity

Polenta                                                           240g

Water                                                             946ml

Cup of milk                                                     300ml

Salt                                                                 1tsp

Butter                                                             2tbsp

Grated Parmesan cheese                               140g

Method

1. In a large saucepan, bring the water and milk to a boil.
2. Slowly pour the polenta into the boiling liquid while whisking constantly to avoid lumps.
3. Reduce the heat to low and cook the polenta for about 15-20 minutes, stirring frequently to prevent sticking, until it thickens and the grains are tender.
4. Stir in the salt and butter until fully incorporated.
5. Remove the saucepan from heat and stir in the Parmesan cheese until melted and combined.
6. Allow the polenta to cool slightly before serving.
7. Serve warm as a side dish or as a base for stews, sauces, or roasted vegetables.

Meatballs Marinara Sauce

Ingredients                                                     Quantity

For the meatballs:

Ground beef                                                   1lb

Breadcrumbs                                                  120g

Grated Parmesan cheese                               120g

Chopped parsley                                            100g

Cup milk                                                         60ml

Egg                                                                 1

Cloves of garlic, minced                                2

Dried oregano                                                            1tsp

Salt                                                                 ½ tsp

Dainess Black pepper                                    ¼ tsp

For the marinara sauce:

Olive oil                                                          2tbsp

Onion, finely chopped                                    1

Garlic, minced                                               2

Crushed tomatoes                                          28 oz

Tomato sauce optional                                   1 can

Tomato paste                                                 4 tbsp

Dried basil                                                      1tsp

Dried oregano                                                            1tsp

Sugar                                                              ½ tsp

Salt and pepper                                               TT

Chopped fresh basil (optional, for garnish)

Method

1. In a large bowl, combine all the meatball ingredients and mix well using your hands. Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic, and sauté until translucent and fragrant, about 5 minutes.
3. Add the crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, sugar, salt, and pepper to the pot. Stir well to combine and bring the sauce to a simmer.
4. Once the sauce is simmering, carefully drop the meatballs into the sauce, one by one, making sure they are evenly spaced. Gently stir the sauce to coat the meatballs.
5. Cover the pot with a lid and let the sauce and meatballs simmer on low heat for about 30 minutes, stirring occasionally to prevent sticking.
6. After 30 minutes, remove the lid and continue simmering for another 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Adjust the seasoning with salt and pepper if needed.
7. Serve the marinara sauce and meatballs over creamy polenta or any cooked pasta of choice. Garnish with chopped fresh basil.

Contact Dainess Chefs School on:

• 0302908687 / 0205470456

0550670769

• [email protected]
• dainesschefsschool.com

@dainesschefschool

@dainesschefschool

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