Pesto Meatballs Over Sweet Corn Polenta

Ingredients

Roasted Cherry Tomatoes
 1 pt cherry or grape tomatoes
 2 tbsp olive oil
 salt and ground pepper
Pesto Meatballs
 2 lbs Armanino Italian Style Meatballs
 1 cup low-sodium chicken broth
 ¾ cup Armanino Basil Pesto
 2 tbsp Armanino Grated Parmesan Cheese or 3-Cheese Blend, for garnish
Sweet Corn Polenta
 3 cups low-sodium chicken broth
 1 cup instant polenta
 2 cups frozen sweet corn, thawed
 ½ cup heavy cream
 2 tbsp unsalted butter
 2 tbsp Armanino Grated Parmesan Cheese or 3-Cheese Blend

Directions

Roasted Cherry Tomatoes
1

Heat oven to 375°F. Combine tomatoes, oil and a good pinch each of salt and pepper in 8x8-inch baking dish. The more tightly compacted, the better. Bake 35-40 minutes or until tomatoes are softened, a little wrinkled and cooked throughout. (Tomatoes can be prepared several days ahead of time and refrigerated. Bring to room temperature before serving.)

Pesto Meatballs
2

Combine meatballs and broth in medium saucepan; bring to boil. Cover. Simmer on low heat 15 minutes or until heated through, stirring occasionally. (The broth will mostly evaporate. If the pan is dry, add a bit more broth.) Remove from heat. Cover to keep warm.

Polenta
3

Bring broth to boil in medium saucepan. Gradually whisk in polenta. Cook on medium-low heat 5 minutes, stirring often. Stir in corn and cream. Return to boil. Stir in butter and 2 Tablespoons cheese; season to taste with salt and pepper, adding more broth if needed to reach desired consistency.

4

To serve, add pesto to meatballs; stir until coated. Ladle Polenta onto serving plates or shallow bowls, top with Pesto Meatballs, some of the Roasted Tomatoes and garnish with remaining cheese.

Chef’s Tips

  • Use any leftover tomato-infused olive oil from the roasted tomatoes in a salad dressing or to dress pasta with some pesto.
  • Substitute Armanino Beef or Turkey Meatballs for the Italian-Style Meatballs.

Ingredients

Roasted Cherry Tomatoes
 1 pt cherry or grape tomatoes
 2 tbsp olive oil
 salt and ground pepper
Pesto Meatballs
 2 lbs Armanino Italian Style Meatballs
 1 cup low-sodium chicken broth
 ¾ cup Armanino Basil Pesto
 2 tbsp Armanino Grated Parmesan Cheese or 3-Cheese Blend, for garnish
Sweet Corn Polenta
 3 cups low-sodium chicken broth
 1 cup instant polenta
 2 cups frozen sweet corn, thawed
 ½ cup heavy cream
 2 tbsp unsalted butter
 2 tbsp Armanino Grated Parmesan Cheese or 3-Cheese Blend

Directions

Roasted Cherry Tomatoes
1

Heat oven to 375°F. Combine tomatoes, oil and a good pinch each of salt and pepper in 8x8-inch baking dish. The more tightly compacted, the better. Bake 35-40 minutes or until tomatoes are softened, a little wrinkled and cooked throughout. (Tomatoes can be prepared several days ahead of time and refrigerated. Bring to room temperature before serving.)

Pesto Meatballs
2

Combine meatballs and broth in medium saucepan; bring to boil. Cover. Simmer on low heat 15 minutes or until heated through, stirring occasionally. (The broth will mostly evaporate. If the pan is dry, add a bit more broth.) Remove from heat. Cover to keep warm.

Polenta
3

Bring broth to boil in medium saucepan. Gradually whisk in polenta. Cook on medium-low heat 5 minutes, stirring often. Stir in corn and cream. Return to boil. Stir in butter and 2 Tablespoons cheese; season to taste with salt and pepper, adding more broth if needed to reach desired consistency.

4

To serve, add pesto to meatballs; stir until coated. Ladle Polenta onto serving plates or shallow bowls, top with Pesto Meatballs, some of the Roasted Tomatoes and garnish with remaining cheese.

Pesto Meatballs Over Sweet Corn Polenta

Yields6 Servings

Prep Time15 mins

Cook Time35 mins

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