Meatball And Polenta Casserole

• servings: 8-10

Ingredients

One 28-ounce can diced tomatoes

3 garlic cloves, minced

¼ cup olive oil

8 fresh basil leaves, torn

2 tablespoons fresh oregano leaves

20 uncooked store-bought meatballs (or your own from-scratch meatballs!)

4 tablespoons (½ stick) salted butter

¾ cup grated Parmesan cheese

1 cup heavy cream

Tossed salad and garlic bread, for serving

Directions

1. Preheat the oven to 425°F.

2. In a 9 x 13-inch baking dish, combine the canned tomatoes, garlic, and olive oil.

3. Drop in the torn basil and 1 tablespoon of the oregano leaves.

4. Stir to mix the sauce ...

5. Then season with salt and pepper to taste and stir.

6. Arrange the meatballs in the sauce and bake for 15 minutes.

7. While the meatballs are in the oven, in a large pot, melt the butter over medium-high heat. Add the onion and the remaining 1 tablespoon oregano.

8. Stir and cook the onions until they start to turn translucent, about 3 minutes.

9. Crumble in the polenta. (If it's too firm to crumble, you can grate it using the large grater holes!)

10. Add the ricotta ...

11. ½ cup of the Parmesan ..

12. And the cream.

13. Stir vigorously while it heats, breaking up the polenta until it's the consistency of mashed potatoes. Season with salt and pepper to taste.

14. When the meatballs are finished baking ...

15. Transfer them to a separate bowl, along with most of the sauce.

16. Pour the polenta into the pan-don't clean the pan! You want it a little saucy-and spread it into an even layer.

17. Arrange the meatballs and sauce over the polenta ...

18. And sprinkle on the remaining ¼ cup Parmesan!

19. Bake until bubbling around the edges and very hot, about 30 minutes. Serve with a side salad and garlic bread!

VARIATIONS

» Skip the polenta and serve the meatballs in deli rolls.

» Serve the meatballs over mashed potatoes or with The Best Fettuccine Alfredo (page 176) instead!