Lentil Meatballs in Marinara over Polenta

Herbed lentil “meatballs” baked and simmered in marinara, served atop creamy Parmesan polenta.

Ingredients

• 1 cup lentils, 1 onion, 2 garlic
• 1/2 cup breadcrumbs, 1 egg
• Parsley, Italian herbs, salt & pepper
• 3 tbsp olive oil
• 3 cups marinara
• 1 cup cornmeal, 4 cups broth
• 2 tbsp butter, 1/4 cup Parmesan

Instructions

1. PREP AHEAD
2. - Simmer 1 cup lentils in salted water 20 min; drain and cool.
3. - Finely chop onion; mince 2 garlic cloves; sauté in 1 Tbsp oil 4 min; cool.
4. - Combine lentils, onion mix, ½ c breadcrumbs, 1 beaten egg, 1 Tbsp parsley, salt, pepper; roll 1½-in balls.
5. - Heat oven to 375 °F; oil sheet pan.
6. - Bring 4 c broth to simmer for polenta.
7. COOKING STEPS
8. 1. Arrange lentil balls on sheet; mist with oil; bake 20 min until firm and browned.
9. 2. Warm 3 c marinara in saucepan; slide baked meatballs in; simmer 5 min.
10. 3. Whisk 1 c cornmeal into simmering broth; cook 15 min, stirring, until creamy. Stir in 2 Tbsp butter and ¼ c Parmesan; season.
11. 4. Spoon velvety polenta onto plates; top with saucy lentil meatballs. Garnish extra parsley.
12. (Active time ≈ 30 min | Total ≈ 55 min)

Nutrition Facts