Fried Polenta with Meatballs
- Level: Intermediate
- Total: 4 hr 20 min (includes cooling and freezing time)
- Active: 1 hr 20 min
- Yield: 4 servings
- Level: Intermediate
- Total: 4 hr 20 min (includes cooling and freezing time)
- Active: 1 hr 20 min
- Yield: 4 servings
Ingredients
Fried Polenta:
Meatballs:
Steaming Liquid:
Brooklyn Marinara:
Directions
Special equipment:
silicone molds; a deep-fry thermometer- For the fried polenta: In a stockpot, sauté the onion, garlic, Italian seasoning, parsley, salt and pepper in the olive oil until the vegetables are translucent. Add the cooking stock and bring to a boil on medium-high heat. Add the cornmeal slowly while continuously whisking. Turn the heat to medium-low and continue to whisk until thickened, 5 to 7 minutes. Allow the polenta to cool for around 10 minutes and pour into a preferred silicone mold (rectangle or triangles suggested). Cool again for 10 to 15 minutes, then place in the freezer for at least 30 minutes. The polenta may be made ahead of time and kept in the freezer. Pull the frozen polenta out 1 to 2 hours before frying.
- Heat the vegetable oil in a thick-bottomed pan to 350 degrees F.
- Fry the polenta on all sides until golden brown. Allow to drain and cool with a sprinkle of salt.
- For the meatballs: Preheat the oven to 425 degrees F.
- Place the buttermilk, milk, Italian seasoning, salt, pepper, garlic, onion and egg in a food processor. Blend until the garlic and onions are finely minced. Pour over the ground beef, ground pork and breadcrumbs in a bowl and mix well by hand.
- For the steaming liquid: Fill the bottom portion of a steam pan with the soda water, balsamic vinegar and red wine. Brush the top portion of the steam pan with olive oil. Form meatballs into about eight 3-ounce portions. (Be careful not to overwork the meatballs. Use a bowl of water to wet hands to form meatballs and keep them from sticking to your fingers.) Place in the steam pan, then wrap the steam pan with plastic wrap and foil. Steam for 15 to 20 minutes. Remove the cover and continue cooking until the meatballs have a nice crust and an internal temperature of 150 degrees F, 7 to 10 minutes. Allow to cool for 20 minutes.
- For the marinara: Place the garlic and onions in a food processor. Blend until smooth.
- Place a pan on medium-low heat with the olive oil. Add the onion and garlic puree and sauté for 4 to 5 minutes. Add the Italian seasoning, parsley, onion powder and garlic powder and cook for an additional 5 minutes. Turn up the heat to high and add the Madeira. Reduce for 3 minutes.
- Add the tomatoes with all of the juices to a food processor. Add the basil and salt along with the cooked onion, garlic, and spices. Blend until smooth. Return to your pan and cook on medium-low heat until reduced by a quarter, around 20 minutes.
- For the assembly: Preheat the oven to 400 degrees F.
- Place a heavy layer of marinara into a baking dish. Add the meatballs. Cover with a spoon of marinara on top of each meatball. Cover with the mozzarella. Bake until the cheese is golden brown, about 30 minutes. Top with extra-virgin olive oil, Pecorino-Romano and torn basil. Serve with the fried polenta with additional marinara and Parmesan on the side.
Cook’s Note
If preferred, polenta can be served loose (not fried).
