http://www.seriouseats.com/recipes/2012/07/turkey-and-porcini-meatballs-with-rosemary-and-polenta-recipe.html
I'm on a tight budget these days so any recipe that calls for a few ingredients is on my culinary radar. Also the recipe is configured for just two it was easy to convert for my standard dinner of one. I figured I can swap the dried porcini mushrooms with criminis and some marscapone cheese instead of milk that were already in my fridge, so the only thing I needed from the market was the marinara sauce and ground turkey.
Ingredients:
3 cloves garlic, chopped
1/2 cup white onion, chopped and diced
1 egg
olive oil
4 crimini mushrooms, chopped and diced small
1 lb ground turkey
Japanese breadcrumbs, about 1/3 cup
3 rosemary leaves
2 heaping tablespoons of marscapone cheese
1 cup grated parmesan cheese, (more or less)
1 jar of marinara sauce
1 cup corn meal
basil
Preparation:
In a frying pan, I sauteed the onions and crimini mushrooms with some olive oil until translucent and soft. I turned off the burner and while that was cooling, I combined the garlic, egg, turkey, most of the parmesan cheese, 1 tbsp on marscapone cheese, 2 chopped stems of rosemary, and breadcrumbs. Once the mushrooms and onions were cooled, I added it to the turkey mixture with a generous sprinkle of kosher salt and pepper for seasoning.
I turned the broil on placed my french non-slip baking mat on a baking sheet for the meatballs. I rolled the turkey mixture into generous sized meatballs and broiled them in the oven for 10 minutes to brown the outside.
While the meatballs were in the oven, I simmered the marinara sauce in a sauce pan with a rosemary leaf ( partially covered the pan to lessen the mess). Once the meatballs brown, I added them to the marinara mixture and simmered the sauce (and finish cooking the meatballs) for an additional 15 minutes.
I then boiled about 1 1/2 cups of water (more if you like the polenta creamier) and slowly added the corn meal, whisking constantly. Until you get the desired texture, I added 1 tbsp of marscapone cheese and a little left over parmesan cheese and mixed until smooth. Then I finished it off with salt and pepper.
Onto the plating (my favorite part)! I spread the polenta on a plate and topped it with a meatball and a generous spoonful of marinara sauce. I finished it off with chopped basil and a sprinkle of parmesan. I can't wait to eat the leftovers! Bon apetite!
