Meatball Ragù over Parmesan Polenta

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream sauce base
  2 tbsp
• fully cooked beef meatballs
  8 pieces
• garlic powder
  ¼ tsp
• italian seasoning
  ½ tsp
• marinara sauce
  12 oz
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• precooked polenta
  8 oz
• salt
  1 pinch
• spinach
  2 c
• tomato
  1 piece
• tomato paste
  2 tbsp
• water
  ¾ cup, ¼ cup

🍳 Cookware

• pan
• pot

1. 

   1

   Wash and dry produce. Dice tomato .

   tomato: 1 piece
2. 

   2

   Drizzle cooking oil in a pan . Add fully cooked beef meatballs ; cook, stirring occasionally, until browned on all sides and warmed through ⏱️ 4 minutes . Transfer to a plate.

   cooking oil: 1 tbsp, fully cooked beef meatballs: 8 pieces
3. 

   3

   To same pan, add marinara sauce , diced tomato, tomato paste , garlic powder , water , italian seasoning , a drizzle of olive oil , salt , and black pepper . Stir to combine.

   marinara sauce: 12 oz, tomato paste: 2 tbsp, garlic powder: ¼ tsp, water: ¾ cup, italian seasoning: ½ tsp, olive oil: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   Stir spinach into pan with sauce; cook, stirring occasionally, until spinach is wilted ⏱️ 2 minutes . Taste and season with salt and pepper if desired.

   spinach: 2 c
5. 5

   In a pot , mix precooked polenta and water ; heat over medium heat. Mash with a potato masher until mostly smooth.

   precooked polenta: 8 oz, water: ¼ cup
6. 6

   Stir in parmesan cheese , cream sauce base , and butter ; cook, stirring constantly, until butter is melted and polenta is combined ⏱️ 1 minute .

   parmesan cheese: ¼ cup, cream sauce base: 2 tbsp, butter: 1 tbsp
7. 7

   Stir meatballs into pan with sauce.
8. 8

   Top Parmesan polenta with meatballs and sauce. Serve.