Sausage Meatballs with Creamy Polenta

Sausage Meatballs with Creamy Polenta

I don’t often eat polenta but every time I have it, I wonder why I don’t make it more often. It comes together easily, it’s affordable, and can be very delicious. In this recipe, Italian sausage meatballs with roasted peppers and onions are mixed with a rich, wine-infused tomato sauce. Served over polenta, this meal brings a unique contrast of both flavor and texture.

Yields2 Servings

Cook Time30 mins

Ingredients

 8 oz (227 g) ground Italian sausage
 1 medium onion, sliced
 1 medium green pepper, sliced
 3 tbsp (33 g) tomato paste
 ½ cup (118 ml) vermouth or white wine
 ½ cup (118 ml) chicken broth
 1 tsp Italian seasoning
 ½ tsp garlic powder
 ½ tsp salt
 ¼ tsp pepper
Polenta
 1 cup (236 ml) chicken broth
 1 cup (236 ml) milk
 ½ cup (118 ml) yellow cornmeal
 2 tbsp (12 g) shredded Parmesan cheese, plus more for serving

Directions

1

Preheat the air fryer to 360 degrees F (180 degrees C). Using your hands, divide the Italian sausage into 12 equally-sized meatballs. Add the onions, peppers, and meatballs to the air fryer, spray with oil, and cook for 16-20 minutes, stirring halfway through.

2

Meanwhile, in a small bowl, combine the tomato paste, vermouth, broth, Italian seasoning, garlic powder, salt, and pepper.

3

In a medium saucepan over medium heat, pour in the broth and milk. Bring the mixture to a boil and gradually stir in the cornmeal. Cook for 5 minutes, or until it no longer looks wet. Stir in the Parmesan and continue stirring until melted. Divide into two serving bowls, and set aside.

4

In a small pan over medium heat, pour in the sauce, meatballs, onions, and peppers. Bring to a simmer and continue cooking for about 5 minutes, until the mixture thickens and has slightly reduced.

5

Pour the sausage mixture evenly over each bowl of polenta and serve topped with more Parmesan cheese.

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Ingredients

 8 oz (227 g) ground Italian sausage
 1 medium onion, sliced
 1 medium green pepper, sliced
 3 tbsp (33 g) tomato paste
 ½ cup (118 ml) vermouth or white wine
 ½ cup (118 ml) chicken broth
 1 tsp Italian seasoning
 ½ tsp garlic powder
 ½ tsp salt
 ¼ tsp pepper
Polenta
 1 cup (236 ml) chicken broth
 1 cup (236 ml) milk
 ½ cup (118 ml) yellow cornmeal
 2 tbsp (12 g) shredded Parmesan cheese, plus more for serving

Directions

1

Preheat the air fryer to 360 degrees F (180 degrees C). Using your hands, divide the Italian sausage into 12 equally-sized meatballs. Add the onions, peppers, and meatballs to the air fryer, spray with oil, and cook for 16-20 minutes, stirring halfway through.

2

Meanwhile, in a small bowl, combine the tomato paste, vermouth, broth, Italian seasoning, garlic powder, salt, and pepper.

3

In a medium saucepan over medium heat, pour in the broth and milk. Bring the mixture to a boil and gradually stir in the cornmeal. Cook for 5 minutes, or until it no longer looks wet. Stir in the Parmesan and continue stirring until melted. Divide into two serving bowls, and set aside.

4

In a small pan over medium heat, pour in the sauce, meatballs, onions, and peppers. Bring to a simmer and continue cooking for about 5 minutes, until the mixture thickens and has slightly reduced.

5

Pour the sausage mixture evenly over each bowl of polenta and serve topped with more Parmesan cheese.

Sausage Meatballs with Creamy Polenta

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