Creamy Polenta with Spicy Marinara and Tuscan-Style Veal Meatballs
Servings: 4 | Preparation: 60 Mins
- 1 package (16 oz.) Rosina Artisan Tuscan-Style Veal Meatballs (½ oz)
- 1 jar (16 oz.) fra diavolo sauce
- 2 tablespoons olive oil
- 1 cup diced white onion
- 2 tablespoons minced garlic
- 4 cups vegetable stock
- 1½ cups cornmeal polenta
- ¼ cup grated Romano cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons ricotta cheese
- Salt and black pepper to taste
In a large saucepan with lid, heat the meatballs in the fra diavolo sauce over medium heat for 35-40 minutes* stirring occasionally. Using a second large saucepan heat olive oil over medium heat, add the onions and garlic and cook until translucent and soft for about 3-4 minutes. Pour in the vegetable stock and bring to a boil. Reduce the heat to low to simmer. Stirring constantly with a whisk, slowly pour in the polenta continuing to whisk and cook for 5 minutes. Whisk in the ricotta, Romano and Parmesan cheeses and season with salt and black pepper to taste. To plate, divide the polenta into bowls and spoon the meatballs and sauce over top. Serve garnished with additional Parmesan or Romano cheese.
*Save time by microwaving meatballs according to package instructions and add to simmering sauce.