Creamy Polenta with Turkey Meatballs & Marinara

Creamy Polenta with turkey meatballs & marinara

This creamy polenta dish features our San Gennaro Traditional Polenta paired with your favorite marinara sauce and hearty, healthy, turkey meatballs. This is a restaurant-worthy meal that is easy to prepare and is loaded with fresh flavors. 

This meal easily comes together. Prepare your meatballs. While they are baking in the oven, make the creamy polenta and heat up the marinara sauce.

Ingredients

Polenta:
1 tube San Gennaro Traditional Italian Polenta
1 Tablespoon olive oil
1 cup chicken stock  
¼ cup parmesan, grated

Meatballs:
1lb ground turkey or chicken
1 egg
½ cup dried breadcrumbs
2 cloves garlic, minced
¼ cup fresh parsley, chopped
2 Tablespoons fresh basil, chopped
¼ cup parmesan, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon fennel seeds
¼ teaspoon chili flakes (optional)

1-25oz jar marinara sauce

Instructions

Preheat the oven to 400F. Line a baking sheet with parchment paper or tin foil. 

Make meatballs: combine all of the meatball ingredients in a large mixing bowl. Use your hands to gently combine everything and be careful not to overwork. Shape into 2” sized meatballs and place on a prepared baking sheet. Bake the meatballs for 15-20 minutes or until cooked through and golden brown. Flip over at half-way to ensure a nice golden brown exterior.

While your meatballs are cooking, make the creamy polenta. Cut 1 tube of San Gennaro Traditional Italian Polenta into 1” cubes. Place the cubes of polenta in a medium sized saucepan and cover with chicken stock. Cook on medium heat, stirring frequently, until the cubes of polenta have softened and broken down. This should take about 10 to 15 minutes. Lower the heat to simmer and stir in the parmesan.

Heat up your favorite marinara sauce. 

Time to enjoy! In shallow bowls, serve creamy polenta topped with a spoonful of warm marinara sauce and a few meatballs. Garnish with fresh basil and parmesan.