Polenta Casserole with Meatballs

Ingredients:

Polenta

• 4 tablespoons salted butter
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, crushed
• 1 medium onion, thinly sliced
• 4 cups chicken broth
• 2 cups coarse corn flour
• 1 cup heavy cream
• 1 cup ricotta
• 0.5 tbsp. freshly grated parmesan

Meatballs

• 340 g of ground beef
• 340 g of minced pork
• 0.5 tbsp. spiced breadcrumbs
• 1/4 cup whole milk
• 1/4 cup chopped fresh parsley, plus extra for serving
• 2 large eggs, beaten
• 1.5 cups freshly grated Parmesan cheese, plus extra for serving
• 6 cloves garlic, crushed
• 1 can (800 g) canned chopped tomatoes, drained
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves
• 1 tbsp fresh oregano leaves

Preparation:

1. Preheat oven to 220°C.

2. Polenta:

   
   In a large Dutch oven, heat the butter over medium-high heat. Add the oregano, garlic, and onion. Cook until the onion is soft and fragrant, about 5 minutes. Pour in the chicken broth along with 1 cup of water and bring to a boil.
3. Slowly add the cornmeal, stirring constantly to avoid lumps. Cook, stirring frequently, until thickened, about 20 minutes. Add the cream, ricotta, and Parmesan. Season with salt and pepper to taste. Cover and set aside.

4. Meatballs:

   
   Place the ground beef and pork in a large bowl. Add the breadcrumbs, milk, parsley, eggs, 3/4 cup of Parmesan cheese, half the garlic, 0.5 teaspoon of salt, and a pinch of black pepper. Mix with clean hands to distribute the ingredients evenly. Form the meat mixture into 20 equal-sized meatballs. Set them aside on a plate or baking sheet.
5. Place the tomatoes, olive oil, basil, oregano, and remaining garlic in a 9x13-inch baking dish and toss briefly. Transfer the meatballs to the baking dish and bake until golden brown, about 15 minutes. Transfer the meatballs and any juices from the dish to a large bowl.

6. Casserole:

   
   Transfer the cooked polenta to the same baking dish. Place the meatballs on top of the polenta, reserving the cooking liquid and tomatoes in the bowl. Sprinkle with the remaining 3/4 cup Parmesan cheese and bake until golden brown, about 40 minutes.
7. When almost ready to serve, pour the juices into a saucepan and heat over medium heat.
8. Sprinkle the casserole with additional grated Parmesan and finely chopped parsley. Serve with the warm sauce.

9. Freezing recommendations:

   
   Once you've assembled the casserole, don't bake it. Let both the casserole and sauce cool completely in a separate container. This will take 45 minutes to 1 hour.
   
   Wrap the casserole in plastic wrap, then in foil. Pour the sauce into a separate freezer-safe container. Label it with the freezing date and place it in the freezer.
   
   Before serving, defrost the casserole and sauce completely in the refrigerator, preferably overnight.
   
   Preheat the oven to 220°C and bake the casserole, uncovered, until golden brown, about 40 minutes. Heat the sauce in a saucepan over medium heat.