Name: Turkey Meatballs with Cheesy Polenta
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 large egg, lightly beaten; 1 cup instant polenta; 1 pound ground turkey; 1/4 cup part-skim ricotta cheese; 1/4 cup plus 2 tablespoons grated parmesan cheese; 1/4 cup roughly chopped fresh parsley; 3 cloves garlic (1 chopped, 2 sliced); Kosher salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 1 28-ounce can whole San Marzano tomatoes, crushed by hand; 1/4 teaspoon red pepper flakes

Directions

Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 1/2-inch meatballs.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with ¼ teaspoon salt and a few grinds of pepper.
Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce.

Photograph by Justin Walker

Turkey Meatballs with Cheesy Polenta

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