RECIPE: Baked Polenta and Meatballs

I made some meatballs in tomato sauce and had a bit left over. I soon found that there are only so many nights in a row that you can eat meatballs in tomato sauce before you get extremely bored of eating meatballs in tomato sauce.

So I decided to mix it up a little.



Start off with your sad old meatballs in tomato or your sad old ragu and put it in a baking dish (mood and age not a matter for concern). Whatever sad old thing you have, it has to be saucy. You want at least 3cm of liquid.

Coat it all with a dusting fine polenta (uncooked).

Add stacks of grated reggiano or pandano.

Drizzle with olive oil, crack on some pepper and put into a 220c oven until everything is golden brown (around 45-60 mins).

The polenta will suck up some liquid, the cheese will brown, meat edges will get crispy.

Add on some freshly chopped parsley if you have it. Drizzle with olive oil.

Serve with bread and a side salad and red wine and your boring old dish is suddenly new and sexy.