Description
Italian polenta bowl has creamy polenta as the base of the bowl, and topped with meatballs, and a variety of Italian veggies. A quick and easy weeknight meal.
Ingredients
Toppings
- Quick pickled red onions
- meatballs or lean Italian chicken sausage, sliced
- artichoke hearts
- black or green olives
- jarred roasted red peppers
- Parmesan cheese
Polenta
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning (dried oregano, basil, thyme, etc)
- Optional: 1/2 teaspoon red pepper flakes
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 1/2 cups quick cooking polenta
- 1/4 cup sun dried tomatoes (the kind stored in oil), chopped
- 1/4 cup Parmesan cheese
- 1/3 cup whole milk ricotta cheese
- 1/2 teaspoon kosher sat (or to taste)
- 1/2 teaspoon pepper
Instructions
- Prepare toppings: If I can, I like to make my pickled red onions a day in advance. If not, make these first, (they take about 30 minutes to get nice and pickled). Here is the recipe for the pickled red onions.
- Cook the meatballs or sausage: Follow the package instructions to cook your meatballs or sausage. I recommend cooking them in a skillet for better flavor.
- Make the polenta: Heat a medium large sauce pan over low heat. Add the olive oil. Add the Italian seasoning and red pepper flakes (if using), let the spices get nice and fragrant, about 2 minutes. Add the garlic, saute 30 seconds. Add the chicken broth. Turn the heat up to high. Slowly whisk in the polenta. Allow the polenta to come to simmer stirring consistently, about 3 to 5 mins. Once the polenta has thickened add the sun dried tomatoes, Parmesan cheese, ricotta, cheese, and salt and pepper. Stir until combined and taste to adjust the seasonings. Remove from the heat. If the polenta thickens more on you before serving simply add more water or chicken broth to thin out a little. The polenta should be thick, but a little pour able when you sere it.
- Assemble: To your serving bowls spoon in a good amount of the polenta. Top it with the cooked meatballs or sausage. Top it with any amount or combinations of the artichoke hearts, Parmesan cheese, roasted red peppers, olives, and quick pickled onions. If serving to a crowd it’s nice to let guests create their own bowls how they want. Serve immediately.
Notes
Leftovers: Store all the components to the bowls in separate containers. To reheat the polenta, it’s easiest to do this in a small sauce pot with a little water or chicken broth until it’s warmed through and no longer congealed. Warm up the meatballs/sausage in the microwave. Top everything as normal.
Meatballs VS chicken sausage: I photographed this recipe using meatballs, which are good. We later ate it with some lean chicken Italian sausage, we preferred the sausage – but either option are good.
Gluten free: Make sure your meatballs and sausage are gluten free, if needed.
Prep time does not include time needed to make the picked onions (10 mins of active time – 30 minutes of inactive time for the onions to pickle).
