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Suggest a better descriptionSource: Recipe from The Pioneer Woman
1) Preheat the oven to 425 degrees.
2) For the Polenta: heat the butter in a large Dutch oven over medium-high heat. Add the oregano, garlic and onions. Cook until softened and fragrant, about 5 minutes. Pour in the chicken stock along with 1 cup of water, and bring to a boil.
3) Slowly add the cornmeal while whisking constantly to avoid clumping. Cook, stirring frequently, until thickened, about 20 minutes. Stir in the cream, ricotta and Parmesan. Season with salt and pepper. Cover and set aside off the heat.
4) For the meatballs: Add the beef and pork to a large mixing bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of the Parmesan, half the garlic, 1/2 tsp. salt and some pepper. Using clean hands, mix together until well combined. Use a scoop or your hands to form 20 evenly-sized meatballs. Set them aside on a plate or baking sheet.
5) Add the tomatoes, olive oil, basil, oregano and remaining garlic to a 9x13 baking dish and give everything a quick stir. Transfer the meatballs to the baking dish and bake until browned, about 15 minutes. Transfer the meatballs and any pan juices to a large bowl.
6) For the casserole: Transfer the reserved polenta to the baking dish you just used to bake the meatballs. Place the meatballs on top of the polenta, reserving any liquid or tomatoes in the bowl. Sprinkle the remaining 3/4 cup of Parmesan over the top of the casserole and bake until bubbly and golden brown, about 40 minutes.
7) When you are just about ready to serve, pour the pan juices into a saucepan and warm over medium heat.
8) Sprinkle the casserole with more grated Parmesan and chopped parsley. Serve with the warmed pan sauce on the side.
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Serving Size: 1 Serving (678g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 997 | ||
Calories from Fat: 443 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.2g | 66 % | |
Saturated Fat 21.5g | 108 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 290.1mg | 89 % | |
Sodium 1136.3mg | 39 % | |
Potassium 1173.1mg | 31 % | |
Total Carbohydrate 90.3g | 27 % | |
Dietary Fiber 7.6g | 31 % | |
Sugars, other 82.6g | ||
Protein 49.1g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 997
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