Italian Meatball Polenta with Basil Pesto
Italian Meatball Polenta with Basil Pesto
A bowl of creamy polenta topped with tender meatballs and a vibrant basil pesto is very satisfying. Rustic and homely, this dish is brimming with slow-cooked ease and comfort.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 500mL milk
- 300mL water
- 300g polenta
- 50g butter
- ¼ cup parmesan, grated (or any “grate-able” cheese of your liking)
- Sea salt, to taste
- 50–60g fresh basil leaves (1 large bunch)
- 30g pine nuts (or sunflower seeds if going nut-free)
- 1 clove garlic (or 2–3 cloves, depending on your love of garlic)
- ½ cup parmesan, grated
- 100mL olive oil
- Salt, to taste
Method
- Make the pesto by blending all ingredients in a food processor until smooth and vibrant. Adjust seasoning and consistency with a little more olive oil if needed.
- For the polenta, bring milk and salted water to a gentle simmer.
- Slowly whisk in the polenta.
- Stir continuously, using a balloon whisk, for 10–15 mins until thick and creamy.
- Fold in butter and parmesan. Season to taste and then keep warm.
- Decant meatballs into a pot and add a splash of water. Heat for 5-10 mins, stirring intermittently. Season with extra olive oil or grated cheese if desired.
- Spoon the polenta into serving bowls, then top with warm meatballs and sauce. Dollop a generous amount of pesto onto each meatball and serve warm.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
