Creamy Polenta with Spicy Marinara and Tuscan-Style Veal Meatballs

Creamy Polenta with Spicy Marinara and Tuscan-Style Veal Meatballs

Servings: 4   |   Preparation: 60 Mins


  • 1 - pkg. Rosina Artisan Tuscan-Style Veal Meatballs (½ oz)
  • 1 - 16 oz. Jar Fra Diavolo Pasta Sauce
  • 2 Tbsp. Olive Oil
  • 1 cup White Onion, diced
  • 2 Tbsp. Garlic, minced
  • 4 cups Vegetable Stock
  • 1½ cups Cornmeal Polenta
  • ¼ cup Grated Romano Cheese
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsp. 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 immediately garnished with additional Parmesan or Romano cheese.

*Save time by microwaving meatballs according to package instructions and add to simmering sauce.