What’s this? After an almost 9 month hiatus, I’m back. I’ve been inspired to start this blog up again by some new friends. Plus I got charged by the hosting service so I thought I better get to writing again. I’ll try my best to get several posts in each week.
Here’s a recipe that everyone seems to love, especially my kids and other kids too. I keep making these turkey meatballs because they are delicious and you can’t tell they aren’t ground beef. The creamy polenta is so good too. I saw Michael Chiarello make this on his show on the Food Network where he poured the polenta across a wood table and spooned out portions of his sauce with meatballs and sausage also on the table. Everybody just sat and ate literally off the table. Kind of unsantitary if you have kids or anyone with a cold but it looked so cool and so much fun. I’d love to have a party and try this out at my house but I think people may think I was a little crazy. But his recipe is creamy and delicious and with the addition of Giada’s turkey meatballs it is a hearty meal. His recipe had much larger quantities so I reduced it to feed a family of 4.
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 large egg
- 1/4 cup dried bread crumbs
- 3 tablespoons ketchup
- 1/4 cup chopped fresh Italian parsley leaves
- 1/4 cup grated Parmesan
- 1/4 cup grated Pecorino Romano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound ground dark turkey meat
- 2 jars of your favorite marinara sauce
Pour marinara sauce into large saucepan and put over medium heat.
Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Add meatballs one at a time to the sauce. It will be crowded in the pan after all have been added. Swirl the saucepan so that all meatballs are covered by sauce. Bring sauce to a boil then turn down to a simmer and cover. Cook for 20 minutes or until meatballs are fully cooked.
- 1 quart chicken stock
- 1 quart heavy cream
- 1/8 teaspoons freshly grated nutmeg
- 1/4 teaspoon salt
- 1/2 cups polenta
- 1/2 cups semolina
- 1/2 cups freshly grated fontina cheese
- 1/2 cups freshly grated Parmesan
In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving.