Meatball Ragu over Parmesan Polenta

Name: Meatball Ragu over Parmesan Polenta
Prep time: 10 min
Cook time: 5 min
Yield: 4
Ingredients: 1 lb Fully Cooked Beef Meatballs; 1 tbsp Italian seasoning; 6 tbsp Parmesan cheese; black pepper; 2 tbsp butter; 1 tsp cooking oil; 4 oz cream sauce base; 2 tsp garlic powder; 10 oz marinara sauce; 2 tsp olive oil; 2 unit precooked polenta; salt; 10 oz spinach; 2 unit tomato (diced); 2 unit tomato paste; ¾ cup water

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👥 4 servings 📊 medium ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 5 minutes source_chef: Recipe Development Team

🥘 Ingredients

Fully Cooked Beef Meatballs
1 lb
Italian seasoning
1 tbsp
Parmesan cheese
6 tbsp
black pepper
butter
2 tbsp
cooking oil
1 tsp
cream sauce base
4 oz
garlic powder
2 tsp
marinara sauce
10 oz
olive oil
2 tsp
precooked polenta
2 unit
salt
spinach
10 oz
tomato (diced)
2 unit
tomato paste
2 unit
water
¾ cup

🍳 Cookware

pan
pot
potato masher

1

Wash and dry all produce. Dice tomato .

tomato: 2 unit (diced)
2

Drizzle cooking oil in a hot pan . Add Fully Cooked Beef Meatballs ; cook, stirring occasionally, until browned on all sides and warmed through, ⏱️ 3-5 minutes . Transfer to a plate. TIP: While meatballs cook, start polenta. To same pan, add marinara sauce , diced tomato, tomato paste , garlic powder , water , ½ tsp Italian seasoning , a drizzle of olive oil , salt , and black pepper (1½ cups water, 1 tsp Italian Seasoning, and a large drizzle of olive oil for 4). (Be sure to measure the Italian seasoning; we sent more!) Stir to combine. Stir spinach into pan with sauce; cook, stirring occasionally, until spinach is wilted, ⏱️ 1-2 minutes . Taste and season with salt and pepper if desired. (TIP: Add splashes of water if sauce is too thick or spinach needs help wilting.) Remove from heat.

cooking oil: 1 tsp, Fully Cooked Beef Meatballs: 1 lb, marinara sauce: 10 oz, tomato paste: 2 unit, garlic powder: 2 tsp, water: ¾ cup, Italian seasoning: 1 tbsp, olive oil: 2 tsp, salt, black pepper, spinach: 10 oz
3

In a pot , mix precooked polenta and ¼ cup water; heat over medium heat. Mash with a potato masher until mostly smooth. Stir in Parmesan cheese , half the cream sauce base (all for 4), and 1 TBSP butter (2 TBSP for 4); cook, stirring constantly, until butter is melted and polenta is combined, ⏱️ 1 minute (precooked polenta is ready in a flash!). Season with salt and pepper to taste. TIP: As the polenta cools, it will start to thicken. Add a splash of water and give the polenta a stir before serving if needed.

precooked polenta: 2 unit, Parmesan cheese: 6 tbsp, cream sauce base: 4 oz, butter: 2 tbsp
4

Stir meatballs into pan with sauce. Top Parmesan polenta with meatballs and sauce. Serve.