Polenta - w/roasted shiitake mushrooms, eggplant,shallots,tomatoes & Polenta w/Baked Meatballs

One of the most comforting foods you can make is a warm rich creamy dish of polenta.

The number one reason people do not make polenta is oftentimes the dish will come out bland and not very smooth or creamy.

I must confess, the first time I made polenta it was hard as a rock in less than 5 minutes.

A lot of recipes will call for water as the base for the cornmeal and I have come to believe that if you grew up in a home where polenta was made almost every week - then you will have the knack for making polenta this way and it will be perfect every time.

For those who are novice polenta makers but want to be able to make an awesome polenta, I want to share a recipe I learned many years ago - that works every single time I make it.

The goal is to make a polenta that will be almost soupy.

If you follow my recipe exactly - you will fall in love with homemade polenta.

3 Recipes Today:

The first recipe will be on how to make an awesome creamy polenta.

The next 2 recipes will be great side dishes to serve along with your polenta.

*Side option #1 - shiitake mushrooms, eggplant, shallots and tomatoes.

*Side option #2 - baked Italian meatballs.

Recipe #1 - Creamy Polenta

Ingredients:

1 1/2 cups yellow polenta - please use the fine grain

1/2 cup chicken stock or broth

1 1/2 Tbsp. butter (unsalted is best)

1 cup heavy cream (do not use half and half)

2 cups whole milk

3 garlic cloves - mashed

2 sprigs of fresh thyme

1/3 cup fresh grated Parmesan Reggiano

Salt & Black Pepper

Directions:

In a large pot add the thyme, garlic, milk and cream. On medium low heat bring to a simmer (do not boil). Immediately shut off the heat and place a cover onto the pot. Rest the milk and cream mixture for 30 minutes. (This is your secret to an amazing polenta).

After 30 minutes strain the milk/cream mixture and discard the garlic and thyme.

Gently reheat the milk and cream until you get a gentle simmer. (please avoid boiling).

Once you have a steady simmer SLOWLY whisk the cornmeal into the milk * whisking constantly. The trick is to pour the cornmeal into the milk mixture very slowly while keeping up a steady whisking. This is the secret to making an ultra creamy polenta.

Once the cornmeal is fully absorbed immediately cover the pot.

On low heat cook the polenta for 10-20 minutes. However, every 3-5 minutes you must whisk the polenta. Once the polenta begins to develop you can switch to a wooden spoon to stir instead of whisking.

Quick Tip - If you find the polenta is thickening too much use the chicken stock to thin it out. You want a very creamy moist polenta that looks like mashed potatoes.

After 20 minutes taste the polenta. If it is still a bit gritty cook for another 10 minutes. Some grains are coarser then others, so it is best to taste and see. Fine grain Polenta can be fully cooked in 10-12 minutes.

Once the polenta is done add in the butter, parmesan and a good pinch of salt and pepper.

Keep the polenta off the heat and covered until ready to serve.

Recipe #2 - roasted shiitake mushrooms, eggplant, shallots and tomatoes

Ingredients & Directions

Preheat oven 400 degrees

On a large sheet pan arrange 1 cup shiitake mushrooms, 1 small eggplant (peeled and chopped), 3 large shallots chopped and 1 cup red or rainbow colored cherry tomatoes sliced in half.

Drizzle a generous amount of olive oil over the vegetables and finish with salt & black pepper.

Place the sheet pan into the oven for 15 minutes. Remove the sheet pan and toss the vegetables with a pair of tongs. Add 1/3 cup of grated or shaved Parmesan over the vegetables and place back into the oven for 7 minutes.

When the roasted vegetables are done - add onto or next to your polenta.

Recipe #3 - Baked Meatballs - Italian Style

Ingredients:

2 lbs of ground pork

2 lbs of ground beef

3 garlic cloves - minced

1/2 cup olive oil

4 eggs - beaten

1/2 lb. button or shiitake mushrooms

1 cup dried panko crumbs

2 Tbsp. whole milk

4 Tbsp. freshly grated Parmesan cheese

1 small bunch of fresh parsley - chopped

1 small handful of fresh basil - chopped

1 small ball of buffalo mozzarella

2 bunches of vine ripened tomatoes or 1 lb. plum tomatoes

Salt & Black Pepper

Directions:

Preheat oven to 350 degrees

Cookware needed - a large rectangular baking dish

In a large bowl combine the ground pork and the ground beef. Allow the meat to come up to room temperature (approx 15 minutes) before proceeding.

Add the minced garlic, and approx 2 Tbsp. of the chopped parsley and basil .

With clean hands gently mix all the ingredients. Do not worry about over mixing, just get a nice couple of twists pushing the meat down and around about 5 times.

Next add 2 Tbsp. of the panko crumbs along with the milk. Stir the meat once then add the beaten eggs next and give the meat one more good mix.

Finish by adding in the grated Parmesan and a couple pinches of salt & pepper.

Assembly of meatballs:

Mix the meat and begin to form large meatballs. You want for this dish larger size

meatballs - about twice the normal size you would make for spaghetti and sauce.

As each meatball is formed - roll the meatball into the panko crumbs then place into large saute pan that has 2 Tbsp. of hot olive oil. On medium high heat sear each meatball on all sides for approx 2 minutes. As the meatballs are done, arrange them into the baking dish.

Using the same skillet pan add more olive oil and saute the mushrooms for approx 7 minutes. As the mushrooms brown, add in the tomatoes. Sprinkle a pinch of salt & pepper over the vegetables and allow everything to cook for about 8 minutes.

When the mushrooms and tomatoes are done, pour them over the meatballs. Sprinkle the remaining chopped parsley and basil over the top.

Take the buffalo mozzarella ball and gently break off small pieces of the cheese placing each piece over the top. Finish by drizzling a little bit of olive oil all over the dish.

Place the meatballs into the oven and bake for 20-25 minutes.

When the meatballs are done serve on top of your creamy polenta.

ENJOY!