Ricotta Polenta with Drunken Meatballs

servingdumplings.com

captive cook

subheading: Ricotta Polenta:

200 g/7 oz instant polenta

500 ml/2 cups chicken broth

500 ml/2 cups whole milk

200 g/7 oz whole milk ricotta

80 g/3 oz grated Parmesan

2 tbsp unsalted butter

salt and black pepper, to taste

subheading: Meatballs:

500 g/1.1 pounds ground meat, I used 70% pork with 30% beef

½ tsp each: salt, black pepper, sweet paprika, cayenne pepper, garlic powder, onion powder

¼ tsp nutmeg

1 egg

2 tbsp breadcrumbs

subheading: Beer Gravy:

2 medium onions, thinly sliced

3 garlic cloves, minced

250 ml/1 cup brown beer (use a dark beer with dominant malty sweet flavors)

250 ml/1 cup chicken broth

3 tbsp olive oil

3 tbsp unsalted butter

1 tsp mild mustard

1 tsp each: black pepper, dried oregano, dried thyme

2 tbsp flour

chopped chives, for serving

salad, roasted broccoli or green beans, for serving

Directions at servingdumplings.com

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