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Ricotta Polenta with Drunken Meatballs
10 minutes
20 minutes
Serves 4
Steps
- 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.
- 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!
Originally published at servingdumplings.com. Reproduced for personal collection.
