Chicken Parmesan Meatballs in Cheesy Polenta Bowls
Equipment
- Saucepan
- Casserole Dish
Ingredients
- 3.5 cups polenta
- 2.75 cups water
- 2.75 cups milk
- 1 tbsp olive oil
- 1 tsp oregano
- pepper & nutmeg to taste
- 2 cups sun-dried tomatoes, chopped
- 4 oz bacon, chopped & fried
- 1 egg
- 0.33 cup grated parmesan
- 1 lb ground chicken
- 1 egg
- 2 slices day-old bread, grated
- 0.5 cup grated parmesan
- 0.75 cup black olives, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp pepper
- 1.25 cups tomato sauce
- 1.5 cups shredded mozzarella
Instructions
- Preheat the oven to 350°F. For the bacon & cheese polenta bowls, heat the milk, water, olive oil, and seasonings in a saucepan and bring the mixture to a boil. Turn off the heat and stir in the polenta.
- Let the polenta rest for about 5 minutes, then add in the egg, sun-dried tomatoes, fried bacon, and grated parmesan. Knead the polenta by hand until everything is thoroughly combined, then roll the polenta into 6 equally sized balls. Gently flatten the balls of polenta and make a well in the center of each one.
- Place the 6 bacon & cheese polenta bowls in a casserole dish.
- For the chicken parmesan meatballs, combine all of the ingredients by hand in a large mixing bowl. Rinse your hands and roll the ground chicken mixture into 6 equally sized meatballs. Place 1 meatball in the well of each of the polenta bowls.
- Ladle the tomato sauce over the meatballs and sprinkle shredded mozzarella on top. Transfer the casserole dish to the oven and bake the chicken parmesan meatballs at 350°F for 25 minutes.
