Ingredients: |
Ingredients: 1 large egg, lightly beaten
1 cup instant polenta
1 pound ground turkey
¼ cup part-skim ricotta cheese
¼ cup plus 2 tablespoons grated parmesan cheese
¼ cup roughly chopped fresh parsley
3 cloves garlic (1 chopped, 2 sliced)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
One 28-ounce can whole San Marzano tomatoes, crushed by hand
¼ teaspoon red pepper flakes
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Directions: |
Directions:Mix the egg and ¼ cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, ½ teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 ½-inch meatballs.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with ¼ teaspoon salt and a few grinds of pepper.
Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining ¾ cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining ¼ cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce. |
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