Thanksgiving has come and gone and your tummies are probably still stuffed with all the yummy turkey and the sinful side dishes and desserts that you enjoyed with your family yesterday. You may have even over-indulged a bit….I could definitely say that by looking at my father-in-law’s plate. He might fall into that category!
Today, however, you are probably in the mood for something a little different and even more important, something that doesn’t require you to be in the kitchen for very long. Well, I have the dish for you and it is so super easy! My Italian Meatballs & Polenta….
This may look impressive and labor-intensive but it really isn’t. Remember, that meatball recipe I shared with you several months ago? If not, here is the link: https://reciperealities.net/2014/07/01/my-meatball-recipe-updated-and-revised/.
If you recall, I made a lot of meatballs and put them in the freezer for later uses such as today’s recipe. Now, if you didn’t freeze any for later (or maybe you have eaten them all) or aren’t in the mood to make a fresh batch, you can easily use some prepared meatballs in the frozen section of your grocery store. The point is to make this meal “EASY” but still deliciously satisfying. In fact, this whole meal is from previously prepared food…whether it came from your own kitchen or your local market.
All you need is some meatballs, your favorite Italian marinara sauce, chicken broth, and some quick-cooking polenta! Top it off with a little parmesan and some chopped parsley or basil and you have a savory meal that hits the spot when you are tired of turkey. That’s it! I use my own Italian sauce that I canned from my summer tomato produce but any jarred sauce will do just fine.
- 1 package of frozen, pre-cooked meatballs
- 1 quart jar of your favorite Italian Sauce
- 1 cup of Polenta (yellow corn grits), I use Bob’s Red Mill
- 3 cups of chicken broth
- 1/2 cup of parmesan cheese, grated (and divided)
- Garnish: Chopped Italian Parsley or Basil
Reheat your meatballs and sauce in a large saucepan until warmed through.
Meanwhile, in another saucepan, bring the Chicken Broth to a boil and add in your polenta.
Reduce heat and cook polenta slowly for about 5 minutes, stirring occasionally. Remove from heat and stir in 1/4 cup of parmesan cheese until melted.
Place a generous portion of polenta on your plate and top with the meatball & sauce mixture. Garnish with the remaining parmesan cheese and parsley or basil. Serve with some crunchy French Bread and a light side salad and dinner is ready in minutes! Of course, don’t forget the wine :-)!
Enjoy the rest of your Thanksgiving weekend, watch some football, share some laughs, and give this easy recipe a try! I am Chef Frankie and until next time “Keep on cooking with Love and Wild Abandon”!