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![Polpette al Sugo con Polenta (1) Polpette al Sugo con Polenta (1)](https://i0.wp.com/souvlakiforthesoul.com/wp-content/uploads/2013/04/0313_polpette_con_polenta_002.jpg)
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At last!
Finally!
Why am I rejoicing, you may ask?
Because the weather has changed. It's a lot cooler, the humidity has vanished and I can begin on some winter cooking.
Think long, slow braises.
Robust, red wines and cozy fireplaces. (Not that I own a fireplace. Just thought I would set the scene…).
The other day I went back through the archives here on Souvlaki For The Soul and I came across my slow cooked lamb shanks.
It struck me that I hadn't cooked polenta in ages and I wanted to revist this ingredient again.
Polenta is one of those ingredients that people either love or hate. Maybe it has something to do with the texture?
I know a few of my Italian friends refer to it as "peasant food". Nothing wrong with peasant food, I say! All I know is that with a little love and care it's tasty and works well with "saucy type" of dishes.
![Polpette al Sugo con Polenta (2) Polpette al Sugo con Polenta (2)](https://i0.wp.com/souvlakiforthesoul.com/wp-content/uploads/2013/04/0313_polpette_con_polenta_002-3.jpg)
![Polpette al Sugo con Polenta (3) Polpette al Sugo con Polenta (3)](https://i0.wp.com/souvlakiforthesoul.com/wp-content/uploads/2013/04/0313_polpette_con_polenta_002-2.jpg)
Today I've chosen to pair the polenta with some traditional, Italian meatballs a.k.a. "polpette".
These on the other hand are loved by most people. Apart from vegetarians I can't think of anyone who doesn't like them!
I've tackled these before however I used to fry them off before I cooked them in a sauce. This time I was advised to cook them straight in the sauce and I believe they turned out just as good. Plus it saves you an extra step in the cooking process which can only be a good thing.
I used good quality minced beef and went by "feel" when I was kneading the mixture. Initially it felt a little dry so I added an extra egg to the mixture plus a little extra grated Parmesan.
Use the recipe as a guide and trust your instincts. In my opinion, that's what cooking should be all about. I've aslo made the polenta a little "wetter" than I was used to it and it worked perfectly.
The recipe may look like a lot of steps but I've produced it using the sequence I follow.
Make sure you have loads of Parmesan on hand and a good red!
Bring on the cooler weather I say!
![Polpette al Sugo con Polenta (4) Polpette al Sugo con Polenta (4)](https://i0.wp.com/souvlakiforthesoul.com/wp-content/uploads/2013/04/0313_polpette_con_polenta_0041.jpg)
![Polpette al Sugo con Polenta (5) Polpette al Sugo con Polenta (5)](https://i0.wp.com/souvlakiforthesoul.com/wp-content/uploads/2013/04/0313_polpette_con_polenta_001-3.jpg)
POLPETTE WITH POLENTA RECIPE
Makes approx. 35-40 meatballs
Ingredients For the Polpette or Meatballs:
- 1 kilo minced beef
- 2-3 eggs
- 2 cups freshly grated Parmesan cheese
- 2 cups fresh breadcrumbs
- 2 cups freshly chopped parsley
- 2-3 cloves garlic, crushed
- salt and pepper for seasoning
Instructions:
- Combine all the ingredients in a large bowl and knead until the mixture feels soft and pliable. If it feels too wet add a little extra Parmesan and/or breadcrumbs. If it feels a little dry add another egg.
- Using wet hands, pinch a little of the mixture (using the space between your thumb and forefinger as a guide) and roll into balls. (Use the size and shape of a golf ball as a another guide).
- Once all the meatballs are rolled out, set them aside as you prepare your sauce.
Ingredients For the sugo or sauce:
- 3 tablespoon olive oil
- 2 cloves garlic crushed
- 600 grams passata or canned tomatoes
- 1 cup basil, finely shredded
- salt and pepper to season
Instructions:
- Heat up a pot with the olive oil and fry off the garlic until aromatic (2-3 mins).
- Add the tomato sauce and the basil and allow to cook on a medium to low heat for 20 mins.
- Once the sauce is cooked place your meatballs in the sauce ensuring they are covered and cook on a low heat for 30 mins.
- Once cooked set the pot aside and make the polenta
Ingredients For the polenta:
- 3 cups milk
- 3 cups water
- 1 cup of instant polenta
- 75 grams butter
- 1 cup grated Parmesan cheese
- salt for seasoning
Instructions:
- Combine the water and milk in a suace pan over a medium high heat and bring to the boil.
- Slowly add the polenta, whilst using a ballon whisk to mix everything together.
- Continue to stir untl the mixture begins to thicken (this can takle anywhere between 5-7 mins).
- Once thickened add the butter, Parmesan and salt and mix until soft and creamy.
- To serve, dollop some polenta onto a plate, top with polpette and sauce and garnish with extra Parmesan and parsley.
![Polpette al Sugo con Polenta (6) Polpette al Sugo con Polenta (6)](https://i0.wp.com/souvlakiforthesoul.com/wp-content/uploads/2013/04/0313_polpette_con_polenta_005.jpg)
More Winter Recipes
- Greek Cabbage Salad (Lahanosalata)
- Roasted Carrot Soup
- Orange Upside Down Cake
- Melomakarona Recipe (Greek Christmas Honey Cookies)