Wash and dry the produce. In med pot, heat 3 c water and a
big pinch of salt to a boil on high heat. Peel and mince the
garlic. Remove and discard kale stems; thinly slice the
leaves. Place the tomatoes in a bowl; gently break apart with
your hands. Slowly add polenta to the pot of boiling water,
whisking to break up any clumps. Reduce heat to low and
simmer, whisking occasionally, 10-12 min, or until thickened
and tender. (If seemingly too think, gradually add up to 1/4 c
of water to achieve your desired consistency.) Remove from
heat and whisk in butter until thoroughly combined; season
with salt and pepper to taste. Set aside in a warm place.
While polenta cooks, in a large bowl, combine the ground
chicken, breakcrumbs, spice blend, half the cheese and half
the garlic; season with salt an pepper. Gently mix until just
combined. Using your hands, form the mixture into 12-14
equal sized meatballs. While polenta continues to cook, in a
large pan, heat 2 teaspoons of olive oil on med-high until
hot. Add the meatballs and cook, turning occasionally, 4-6
min, or until browned on all sides.
Add the kale and remaining garlic to the pan of meatballs;
season with salt and pepper. Cook, shirring occasionally, 1-2
minutes, or until the kale has wilted. Add the tomatoes and
1/2 c of water and cook, stirring occasionally 4-6 min, or
until the sauce has thickened and the meatballs are cooked
through. Remove from heat and season with salt and pepper
to taste.
Divide polenta between 2 dishes, top with finished meatballs
and tomato sugo. Garnish with remaining cheese.
Originally Submitted
6/19/2017
0 Out of 5 from
0 reviews
You can add this Chicken Meatballs & Creamy Polenta recipe to your own private DesktopCookbook.
