Meatballs made with Pesto along with Luscious and Creamy Polenta

Ingredients:

For meatball sauce:

• Meatballs (Beef / Chicken any you want) I got mine from IKEA
• 1 tbsp olive oil
• 1 onions, finely chopped
• 1/2 cup diced Tomatoes
• Salt to taste
• ½ tsp Paprika
• 2 tbsp Parsley Pesto
• Water accordingly

For polenta:

• 1 cup polenta
• 1 can 420g, condensed chicken corn soup
• 2 cups milk
• 1 cup water
• ½ cup parmesan cheese
• 1 tbsp olive oil / vegetable oil
• Salt to taste
• 1 tsp paprika (optional)

For wilted veggies:

• 10-12 cherry tomatoes, or any small variety
• Handful baby spinach leaves
• 1 clove garlic, finely chopped
• Black pepper to taste

Method:

Meatballs:

• In a pan add oil; once the oil is hot add the chopped tomatoes and saute them for 2 mins then add in the tomatoes and using the back of the spoon try and smash them.
• Add pesto and little water accordingly. Make sure the curry is not runny, but we need thick gravy consistency.
• Add salt and paprika to it for taste. But do remember pesto and meatballs already have salt in them. And we would be adding salt to the polenta also.
• Once the gravy is ready add the meatballs and cover and cook them for further 5 mins.
• Please note my meatballs were precooked so it took 5 minutes but we you are using uncooked meatballs then cook till the meatballs are soft and cooked and adjust gravy accordingly.

Polenta:

• In another pan on medium heat pour the soup, milk and water. Bring to boil and whisk well until combined.
• Gradually add the Polenta and keep whisking it constantly till thick.
• Add the cheese, salt and paprika and stir further till cooked. Check for seasoning and keep aside.

Wilted veggies:

• In another pan add oil once the oil is hot add the garlic and saute for min; then add tomatoes. Cook stirring occasionally over 5 mins until the tomatoes blister and start to split.
• Add spinach and pepper and cook stirring occasionally till spinach wilts.

Dishing:

• It’s always good to dish this out in individually portions.
• Put the polenta in the dish, topped with meatballs and wilted veggies.
• Garnish with Parmesan Cheese. And heat when warm or else the polenta will thicken up.
• Enjoy!!

Tips:

• If you don’t have cream of chicken soup, replace it with mushroom soup or else with chicken broth.
• Instead of cherry tomatoes you can use whole tomatoes and cut them in small cubes.
• If you don’t have baby spinach, use normal spinach leaves just wash and chop them.
• To reheat polenta you can add in little warm milk and whisk it up on medium heat.