Stuffed meatballs with polenta
Instructions
Prepare the polenta: bring to a boil 150 cl of water, add salt, pour with rain the cornmeal while stirring with a wooden paddle.
Cook the polenta for an hour, stirring often and lifting out the well from the bottom and sides.
Peel the garlic and onions, wash them, crush the garlic and slice the onions, put them in a saucepan with oil and pepper and let them wither without letting them Brown; Add peeled tomatoes passed; a pinch of salt and pepper and simmer the sauce for 15 minutes, then add the Basil and a little chopped parsley.
In a bowl mix the veal meat and minced beef with egg, grated Parmesan cheese, chopped parsley, a pinch of salt and pepper.
Form meatballs the size of a hazelnut and let them FRY in plenty of hot oil, drain, merge them to the tomato sauce and continue cooking for 10-15 minutes.
Grease a cake tin.
deploy two-thirds of polenta, spread it on the floor and on the walls and let it cool; pour the sauce with the meatballs, cover with the remaining polenta levelling it with a spatula and spennellarla with butter, melted.
Place the Pan in a preheated oven at 180 degrees for 20 minutes.
Ingredients and dosing for 6 persons
- 300 g of corn flour
- 350 g of pulp of minced beef
- 250 g of minced veal meat
- 1 egg
- 2 tablespoons of grated parmesan cheese
- 1 sprig of basil
- 1 sprig of parsley
- 600 g of peeled tomatoes
- 1 clove of garlic
- 300 g of onions
- 1 chili
- 10 cl of olive oil
- Abundant of frying oil
- 30 g of butter
- Salt
- 1 pinch of pepper