Chicken Meatball Polenta Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 846
- Total Fat
- 43
- Saturated Fat
- 20
- Carbohydrates
- 69
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 41
- Cholesterol
- 228
- Sodium
- 1330
- Total: 1 hr
- Active: 45 min
Ingredients
1 pound ground chicken
1/2 cup whole-milk ricotta
1/3 cup breadcrumbs
2 tablespoons torn fresh basil, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1 large egg
4 cloves garlic, minced
1 teaspoon freshly ground black pepper
4 1/2 teaspoons kosher salt
1 tablespoon olive oil
4 tablespoons salted butter
1 pound sliced mushrooms, such as button and cremini
1 small shallot, chopped
2 tablespoons all-purpose flour
3/4 cup white wine
2 cups low-sodium chicken broth
1/4 cup heavy cream
1 1/2 cups instant polenta
1/2 cup grated white Cheddar
Directions
- Preheat the oven the 425 degrees F.
- Mix the chicken, ricotta, breadcrumbs, basil, parsley, egg, garlic, pepper and 2 teaspoons salt in a large bowl until just combined. Scoop into 20 heaping tablespoon-size mounds, directly onto a rimmed sheet pan. Bake until just cooked through, about 15 minutes.
- Meanwhile, heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the liquid evaporates and the mushrooms start to brown, about 8 minutes.
- Add the shallot, 1 teaspoon salt and 1 more tablespoon butter, and let it melt. Sprinkle in the flour and stir to coat the contents of the skillet. Remove from the heat and add the wine. Return to medium-high heat, then bring to a simmer and cook, scraping the base of the skillet, until almost fully reduced, about 2 minutes.
- Add the broth and heavy cream, then stir and simmer until thickened, about 4 minutes.
- Add the meatballs and heat through, about 3 minutes.
- For the polenta, bring 4 1/2 cups water and the remaining 1 1/2 teaspoons salt to a simmer in a large saucepan. Stir in the polenta gradually, then return to a simmer and cook, still stirring, until thickened, about 5 minutes.
- Stir in the cheese and remaining 2 tablespoons butter. Serve the meatballs and sauce over the polenta and garnish with basil and parsley.