Inspiration is everywhere all we need to do is keep our eyes and taste buds open. This is one of my quick fix meal idea, which is not only very fancy but also tasty and soulful. I was surprised how sometime quick meals can be saver and at the same time satisfy your taste buds.
The inspiration for making Polenta also known as cornmeal came in from one of the Coles food magazines; Guy’s if you haven’t checked one please do pick your copies. They are free and amazing and even the Woolworth’s one. I always try to get inspirations from any source that comes my way.
Lot’s of people who saw my post about this dish were asking for recipe so I complied it just for them. Thanks guys for all your support and encouragement. It really means the world to me; and sorry for lately being away from blogging but growing kids take most of my time..!!
Meatballs was my addition to the dish, but the magazine just dished up polenta and wilted veggies. I have added extra seasoning and few ingredients to meet my taste buds. For a vegetarian option you can use mushroom soup and just top up the polenta with Wilted veggies.
This recipe is made in three steps meatballs, polenta and the wilted vegetables. But my cheat here is I have used Ikea meatballs which are simple amazing and succulent to eat. It’s an addiction. But you can even make meatballs at home. But remember I said quick fix with cheat :d
I have used cherry tomatoes, if you don’t have them handy you can use whole tomatoes and cut them in small cubes.
So here is my everyday meal idea – Simple, Easy and Using Cheats 🙂
If you like the recipe please do try it and share your photo’s.. Thanks and happy cooking!!
Meatballs with Polenta
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.