Yesterday was stressful at the office. Well, if I’m being honest, the entire last week plus yesterday was stressful.
The details would bore you. However, have you ever had one of those weeks where it felt like everyday you woke up and something new blew up in your face? And this despite your best efforts to be prepared for whatever life hands you.
Yep. That’s what last week was like. And Monday.
When I’m stressed out, I like to cook. (I know, I should probably say exercise, which I also do (mostly), but my truth is I like to be left to my own devices in the kitchen to make something fun and new and interesting for dinner because it’s Monday, it’s been a tough day, and I want to feed my family a homemade meal.)
It’s all the chopping and mixing and seasoning and creating that is one gigantic stress reliever for me.
So last night I prepared Turkey Meatballs with Cheesy Polenta, which I nabbed from my latest Food Network magazine. (I used to love my fashion magazine subscriptions but now I just wait impatiently for my Food Network magazine to arrive. And then when it does, I let it sit lovingly on the coffee table where I just admire the cover, waiting for the right day when I have enough to saver it from cover to cover. Totally.)
Okay, back to the recipe. First of all, turkey meatballs in general are the bomb and one of my favorite things ever. I love meatballs and this recipe is pretty dang good – moist and flavorful but still generally sticking together like meatballs should.
Second of all, I have never in my life made polenta. Ever. So I found it super interesting to try. Teacher Man gave this review after supper, “You know, that polenta is kind of strange but it’s definitely not the worst thing you’ve ever made.”
Haha. I know, it doesn’t exactly sound like a glowing endorsement; however, we both loved the meatballs and tomato sauce. The polenta was just, well … new and different, that’s all.
(On a side note, the Target clerk who checked out my groceries on Sunday asked me what polenta is and where it is from so I felt all knowledgeable because I could answer her.)
And my stress from Monday? Poof – it disappeared! At least for a little while. 😉
How are you going to #TryTurkey this week?
Lara
(Note – I am not compensated to be a part of Jennie-O’s Switch Circle except for the occasional complimentary turkey products to try. Opinions are my own.)
Turkey Meatballs with Cheesy Polenta
Ingredients
- 1 large egg lightly beaten
- 1 cup instant polenta
- 1 16-ounce package JENNIE-O® Lean Ground Turkey
- 1/4 cup part-skim ricotta cheese
- 1/4 cup plus 2 tablespoons grated parmesan cheese
- 1/4 cup roughly chopped fresh parsley
- 3 cloves garlic 1 chopped, 2 sliced
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 28 - ounce can whole tomatoes crushed by hand (I used San Marzano brand)
- 1/4 teaspoon red pepper flakes
Instructions
- Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes.
- Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined.
- Form into eight 1 1/2-inch meatballs.
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the meatballs and cook, turning, until lightly browned, about 5 minutes.
- Transfer to a plate.
- Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute.
- Add the tomatoes and red pepper flakes and bring to a boil.
- Reduce the heat to medium and return the meatballs to the skillet.
- Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes.
- Stir in the remaining 2 tablespoons parsley and season with 1/4 teaspoon salt and a few grinds of pepper.
- Meanwhile, bring 4 cups salted water to a boil.
- Reduce the heat to medium low and add the remaining 3/4 cup polenta.
- Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes.
- Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
- Top each serving of polenta with the meatballs and sauce.