meatballs with cheesy polenta
It’s been a big week for Italian food in our household and I ain’t mad about it. When I’m sick, and I’m getting over the cold from hell, I need all the carbs and comfort food. Really good meatballs served over cheesy polenta or grits are high on my list! This is a dish I used to make at the last restaurant I was at, and it was always a hit. Everyone loves comfort food! So what makes good meatballs? Well, fat for one. No lean meatballs for me, thank you very much. I go with a ground pork and a higher fat ground beef (80/20) which keeps the meatballs from drying out while they cook. The other trick is to have some fresh white bread that you’ve pulsed in the food processor so that it’s coarse soaked with MILK. The bread absorbs that liquid and, again, aids in keeping the meatballs from drying out. I made this recipe in my Instagram stories last night and I skipped the bread because I was working with what I had, and you can absolutely tell the difference. I 100% advocate for adding the milk soaked bread to these guys. The trick too is really not to overmix them. I mix them just enough to get all the ingredients dispersed and no more! Overmixing leads to tough meatballs.
Some of you might be wondering what the difference is between polenta and grits and I’m here to tell ya. Both are ground corn, but polenta is traditionally yellow corn and grits are white corn. Supposedly polenta is coarser than grits, but I haven’t seen super coarse ground grits. I personally love white corn, so I buy the stone ground white corn grits from Trader Joe’s, but if you like yellow corn, Bob’s Red Mill has a really nice coarse ground polenta mix. The important part to creamy grits or polenta is adding enough liquid. We don’t want a polenta that sets into a cake, so the ratio of liquid to corn is important. Also, tons of CHEESE and BUTTER. The ingredients that 100% make every dish better. This dish comes together in just about 30 minutes and it’s truly comfort in a bowl. Happy cooking!