Ricotta Polenta with Drunken Meatballs

• servings: 4 servings
• total time: 30 minutes

Ingredients

200 grams (7 oz) instant polenta

500 milliliters (2 cups) chicken broth

500 milliliters (2 cups) whole milk

200 grams (7 oz) whole milk ricotta

80 grams (2.8 oz) grated Parmesan

2 tablespoons unsalted butter

salt and black pepper, to taste

500 grams (17.6 oz) ground meat, 70% pork with 30% beef

1/2 teaspoon each: salt, black pepper, sweet paprika, cayenne pepper, garlic powder, onion powder

1/4 teaspoon nutmeg

1 egg

2 tablespoons breadcrumbs

SAUCE

2 medium onions, thinly sliced

3 garlic cloves, minced

250 milliliters (1 cup) brown beer

250 milliliters (1 cup) chicken broth

3 tablespoons olive oil

3 tablespoons unsalted butter

1 teaspoon mild mustard

1 teaspoon each: black pepper, dried oregano, dried thyme

2 tablespoons flour

chopped chives, for serving

Directions

Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into 2 tablespoon-size balls.

In a large non-stick skillet, heat 1 tbsp butter and 2 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 10-12 minutes or until they’re cooked through, turning them 2-3 times. Transfer to a plate.

In the same skillet, add 1 tbsp oil and 2 tbsp butter. Cook onions for 5 minutes over low heat. Add garlic, cook for 2 minutes. Stir in black pepper, oregano, thyme and flour. Allow the flour to cook for 1 minute, stirring constantly. Pour the brown beer and chicken broth, then stir in the mustard. Bring the sauce to a boil. Slide the meatballs back and all of their released juices into the skillet. Add salt and pepper to your own taste. Simmer over low heat while you make the polenta.

In a saucepan, bring chicken stock and milk to a boil. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes, over low heat. Turn off the heat. Stir in ricotta, parmesan, salt and black pepper. Add butter and stir to combine. Cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or chicken stock. Add more salt and pepper, if needed.

Divide polenta over bowls, top with meatballs and gravy. Serve with chopped chives, a salad or roasted broccoli. Enjoy!