Meatballs & Polenta with Tomato Sauce

Ingredients

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• 2lb ground-beef
• 3 Cage-Free Farm eggs
• 3 heirloom tomato
• 1 bunch fresh basil
• 1/3 cup Tbsps greek yogurt (or fromage blanc)
• 1 cup Grated parmesan cheese
• 2 cups polenta / corn grits

On Hand

• 9 Tbsps panko breadcrumbs
• 4 cloves garlic
• 1 tsp Dried oregano
• salt
• Ground black pepper

Instructions

1. Prepare the ingredients:

   In a small saucepan, combine 3 ½ cups of water and a big pinch of salt ; heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop the garlic . Core and medium dice the tomato. Pick the basil leaves off the stems; discard the stems.

2. Form & brown the meatballs:

   In a large bowl, combine the ground beef, egg, breadcrumbs, dried oregano , half the garlic , and half the parmesan cheese . Season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 3 to 4 minutes, or until browned.

3. Make the sauce:

   To the pan, add the tomato, remaining garlic , 3/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, loosely covering the pan with aluminum foil and stirring occasionally, 10 to 12 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat. Season with salt and pepper to taste.

4. Cook the polenta :

   While the meatballs cook, add the polenta to the saucepan of boiling water; whisk to thoroughly combine.

   Reduce the heat to medium and cook, whisking frequently, 10 to 12 minutes, or until the water has been absorbed and the polenta has thickened. Turn off the heat.

5. Finish the polenta & plate your dish:

   Add the 2 tsp salt , 2 tsp pepper, fromage blanc, and a drizzle of olive oil to the saucepan of cooked polenta . Stir to combine; season with salt and pepper to taste. Divide the finished polenta between 2 dishes. Top with the cooked meatballs and sauce. Garnish with the basil (tearing the leaves just before adding) and remaining cheese.