Creamy Polenta with meatballs: The Ultimate Comfort Food

As winter sets in, there’s something magical about a meal that wraps you in warmth and comfort. Polenta, a creamy cornmeal dish with roots in Italian cuisine, is the ultimate choice for a cozy winter dinner. Its versatile nature makes it the perfect canvas for a variety of toppings—from rich meats to roasted vegetables. When paired with the right toppings, it transforms into a hearty, satisfying dish full of love. Creamy polenta served with meatballs in sweet tomato sauce is a comfort meal you have to try.

This pairing brings together the velvety richness of polenta, tender meatballs, and a bright, sweet tomato sauce for a meal that’s both nourishing and indulgent. It’s easy to make and even easier to enjoy, making it perfect for chilly nights when all you want is a comforting plate of something warm.

Preparation time: 20-25 minutes
Cooking time: 15-20 minutes
Serves: 3-4

Ingredients

• Polenta 1 cup
• Water or chicken broth 4 cups
• Grated Parmesan cheese ¼ th cup
• Unsalted butter 2 tbsp
• Ground meat (chicken in my case) 250 gms
• Breadcrumbs 2 tbsp
• Egg 1
• Garlic cloves, minced 2
• Parika powder ½ tsp
• Cumin powder ½ tsp
• Olive oil 2 tbsp
• Small onion 1 (finely chopped)
• Garlic cloves (minced) 2
• Tomato puree ½ cup
• Tomato paste 1 tsp
• Sugar 1 tsp
• Dried herbs ¼ tsp
• Salt and pepper to taste

Method

1. Bring water (or broth) to a gentle boil in a medium pot. Gradually whisk in the polenta, ensuring no lumps form.
2. Lower the heat and simmer, stirring frequently, until thick and creamy (about 30–40 minutes). Stir in butter, Parmesan cheese, and salt to taste.
3. Combine the ground meat, breadcrumbs, egg, Parmesan, minced garlic, parsley, salt, and pepper in a bowl.
4. Mix until just combined. Shape into small meatballs. Heat a skillet with a drizzle of olive oil and cook the meatballs over medium heat until browned on all sides and cooked through.
5. Remove and set aside. In the same skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.
6. Stir in tomato puree, paste, sugar, dried herbs, spices, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Add the cooked meatballs to the sauce and let them simmer for a few minutes to absorb the flavors.
7. Spoon creamy polenta into bowls. Top with meatballs and sweet tomato sauce. Garnish with fresh basil leaves or a sprinkle of Parmesan cheese. Add chili flakes if you need a bit of heat.