Pork & Tomato Polenta

Method

1. 1

   Prep the mixture

   Finely dice the onion and chop the parsley. In a mixing bowl, combine the ground pork, egg, breadcrumb, half the onion, 1/2 tsp salt, and a few grinds of black pepper.

   Tip: Mix only until combined so the meatballs stay tender.

2. 2

   Brown the meatballs

   Heat a large skillet over medium-high heat and brown the meatballs, turning gently with a spoon.

   9 min

   Tip: They will finish cooking in the tomato broth, so avoid breaking them while turning.

3. 3

   Simmer the meatballs

   Add the remaining onion, canned crushed tomato, and beef broth to the skillet. Cover and simmer over medium-low heat, stirring the sauce gently around the meatballs.

   23 min
4. 4

   Boil water for polenta

   Bring 800 ml water to a boil in a medium saucepan.

   6 min
5. 5

   Cook the polenta

   Whisk the polenta gradually into the boiling water, then reduce the heat to low and stir.

   18 min

   Tip: Add the polenta slowly while whisking to prevent lumps.

6. 6

   Finish and serve

   Stir the butter into the polenta and scatter the parsley over the skillet. Taste and adjust with up to 1/4 tsp salt and a few grinds of black pepper, then serve together.

   2 min