Crispy Fried Polenta with Meatballs Recipe
Fried Polenta with Meatballs
Fried Polenta with Meatballs
Ingredients
- 1/4 cup finely diced yellow onion
- 3 to 4 minced garlic cloves
- 2 tsp Italian herb blend
- 1/4 tsp dried flat-leaf parsley
- 1 tsp table salt, with extra for dusting
- 1/2 tsp freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 2 1/2 cups chicken or veggie broth
- 3/4 cup medium-grind yellow cornmeal (fast-cooking polenta)
- Vegetable oil or shortening, for sautéing
- 2 tbsp buttermilk
- 1 1/2 tbsp whole milk
- 1 1/2 tbsp dried Italian seasoning
- 1/2 tbsp salt
- 1/4 tbsp coarsely ground black pepper
- 4 roughly chopped garlic cloves
- 1/2 coarsely diced yellow onion
- 1 whisked egg
- 10 oz 80/20 ground chuck
- 6 oz ground pork
- 5 to 6 cups seasoned bread crumbs
- 1 cup carbonated water
- 1 tbsp balsamic vinegar
- 1 tbsp dry red wine
- Olive oil, for greasing
- 3 to 4 minced garlic cloves
- 1/2 finely diced yellow onion
- 2 tbsp extra-virgin olive oil, with additional for drizzling
- 1/3 cup Italian seasoning
- 1 tbsp dried parsley flakes
- 1/2 tbsp onion granules
- 1/4 tsp garlic powder
- 1/2 cup Madeira wine (or dry sherry or
Instructions
Step 1
Start by heating a splash of olive oil in your stockpot over medium heat. Toss in your diced onion and minced garlic, stirring occasionally until they turn soft and translucent, about 4-5 minutes. Sprinkle in your Italian seasoning, fresh parsley, salt, and pepper, cooking for another minute until fragrant. Pour in your cooking stock and bring the mixture to a gentle boil. While whisking constantly, slowly stream in the cornmeal to prevent lumps. Reduce heat to medium-low and keep whisking until the mixture thickens and pulls away from the sides of the pot, roughly 5-7 minutes. Let the polenta cool in the pot for about 10 minutes, then transfer it to your silicone mold. Give it another 10-15 minutes to set up, then slide the whole thing into the freezer for at least 30 minutes to firm up completely.
Step 2
Grab your heaviest skillet — the kind that holds heat well — and set it over medium heat. Add enough vegetable oil to coat the bottom by about a half-inch, then let it warm for a couple of minutes until a pinch of polenta sizzles when dropped in. You're aiming for 350°F here, so if you've got a thermometer, great — otherwise, watch for the oil to shimmer slightly and give a gentle bubble when you swirl the pan. This is the moment where that golden crust starts taking shape, so get ready to work quickly once your polenta rounds hit the pan.
Step 3
Heat a generous glug of olive oil in a large skillet over medium heat until shimmering. Working in batches so you don't crowd the pan, add your polenta slices and let them sizzle undisturbed for 3-4 minutes until deeply golden brown on the first side. Flip and brown the other sides, about 2-3 minutes each, until all edges are crisp and caramelized. Transfer to a paper towel-lined plate and immediately sprinkle with a pinch of salt while they're still hot.
Step 4
**Step 4: Prepare the meatball mixture** Start by cracking the eggs into a large bowl and whisking them until the yolks and whites are fully combined. Stir in the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper until everything is evenly distributed. Add the ground beef and use your hands to gently mix until just combined—don’t overwork it, or your meatballs will be tough. Cover the bowl with plastic wrap and let it rest for 10 minutes while you prep your baking sheet.
Step 5
Grab a food processor and toss in the buttermilk, milk, Italian seasoning, salt, pepper, garlic, and onion. Pulse until the garlic and onions are finely minced—think grainy but not completely smooth. Crack in the egg and blend once more until everything comes together in a creamy mixture. Pour this flavorful blend over your ground beef, ground pork, and breadcrumbs in a large bowl. Using your hands, mix everything together until just combined—overmixing can make your meatballs dense. You're looking for a uniform mixture with no dry pockets of breadcrumbs remaining. Set your meatball mixture aside while you prepare your polenta. You'll want to give it a good stir again right before forming your meatballs to make sure everything stays evenly distributed.
Step 6
Get your steam pan ready by pouring soda water, balsamic vinegar, and red wine into the bottom portion—I'm talking about enough to create a nice flavorful steam, not a swimming pool. Grab your brush and coat the top portion with a good slick of olive oil so those meatballs don't stick. Now here's where it gets fun: grab that bowl of water I mentioned earlier and wet your hands before portioning out eight 3-ounce meatballs—I promise the water trick works magic and keeps everything from getting sticky. Lay those beauties in the steam pan, making sure they're not touching, then seal the deal with plastic wrap and foil. You're going to steam them for 15 to 20 minutes, and honestly the aroma alone will make you want to peek (but don't!). After that, remove the covers and let them continue cooking until you see that gorgeous golden crust forming and a meat thermometer reads 150°F in the center—that should take about 7 to 10 minutes. Once they're beautifully browned, transfer the pan and let everything cool down for a good 20 minutes so those flavors really settle in.
Step 7
Grab your food processor and toss in 2 cloves of peeled garlic along with half a diced yellow onion. Pulse everything together until it breaks down into a chunky but cohesive paste — you want it broken down but still with a little texture, not completely smooth like baby food. This should take about 30 seconds to 1 minute of pulsing, stopping to scrape down the sides as needed. That's your flavor base ready to sauté for the marinara!
Step 8
Grab your largest skillet and set it over medium-low heat. Add a generous glug of olive oil, then stir in your onion and garlic puree. Let it sizzle gently for about 4 to 5 minutes, just until the onions start to turn translucent and sweet. Sprinkle in the Italian seasoning, fresh parsley, onion powder, and garlic powder, then let those flavors toast for another 5 minutes, stirring occasionally so nothing sticks. Now crank that heat up to high and pour in the Madeira wine. Let it bubble away for roughly 3 minutes, reducing until the liquid has thickened slightly and the alcohol smell cooks off. You'll know it's ready when the sauce coats the back of a spoon and the pan starts to look glossy.
Step 9
Grab your food processor and toss in those juicy tomatoes straight from the can, juice and all. Add the fragrant basil, a pinch of salt, and don't forget those caramelized onions and garlic you set aside earlier, plus any extra spices you're feeling. Pulse everything together until it transforms into a silky smooth sauce—you'll know it's ready when you can't see any tomato chunks anymore. Pour that beautiful sauce back into your pan and let it bubble gently over medium-low heat, stirring occasionally, until it thickens up by about a quarter and coats the back of a spoon, roughly 20 minutes of cozy simmering.
Step 10
Preheat your oven to 400 degrees F so it's nice and hot while you finish up the meatballs. While the oven warms up, go ahead and lightly grease a 9x13 inch baking dish with a little olive oil or non-stick spray. You'll want to spread your pre-cooked polenta rounds in a single layer along the bottom once you're ready to assemble everything.
Step 11
Spread a generous layer of marinara sauce across the bottom of your baking dish—enough to fully coat it. Arrange the meatballs in a single layer, then spoon a little extra sauce right over the top of each one. Sprinkle shredded mozzarella evenly across everything, making sure the meatballs are well covered. Pop it in the oven and bake until the cheese is melted and starting to turn golden brown in spots, about 30 minutes.
Nutrition Information
My Tip
Freeze your polenta in the mold, then slice it while still slightly frozen—that way the pieces hold their shape perfectly when they hit the hot oil for frying.
Leftovers
Store leftover fried polenta and meatballs separately in airtight containers—the polenta in a shallow dish to maintain its shape, the meatballs in their sauce if possible. Refrigerate up to 3 days. Reheat the polenta in a skillet with a little oil over medium heat until crispy edges return, and warm meatballs gently in a covered pan with a splash of
Make It Your Own
Try swapping the meatballs for crispy chickpeas and using nutritional yeast instead of cheese for a plant-based twist that still delivers that satisfying umami punch.