Polenta Bowls with Impossible Meatballs
Cheesy polenta bowls topped with plant-based meatballs and garlicky greens. A hearty winter meal that’s so cozy and comforting.
Cheesy, creamy polenta bowls topped with my Impossible meatballs and garlicky Swiss chard. I saw a similar recipe in the Around Our Table cookbook, with chicken meatballs, and thought the polenta and green combo would be perfect in my vegetarian version.
Spoiler alert– I was right! If you love pasta and meatballs, then you’ll love this polenta version.
See below for more details, or scroll down to the full recipe below.
Ingredient and Substitution Notes
I wanted to create a yummy alternative to spaghetti and meatballs and knew polenta was the perfect base. When I was a kid, my grandmother often served meatballs with polenta and I love the creamy texture pairing of the two.
That said, if you want to switch out the polenta for another grain or pasta, that works.
The Swiss chard can also be swapped for kale, spinach or other leafy greens of your choice.
How to Make these Polenta Bowls
Make the Meatballs
Make the Impossible Meatballs, browning on all sides in a skillet.
Simmer in Marinara Sauce
Heat the marinara sauce in a large, wide saute pan and add the meatballs. Let simmer over low heat while you make the polenta and greens.
Make the Polenta
Whisk together the water, polenta, and salt and cook over medium heat until thickened. Then, whisk in the milk until it is creamy and loose.
Prep the Greens
Remove the stems from the Swiss chard and thinly slice. Stack the leaves, roll them tightly, then slice them into thin ribbons.
Saute the Swiss Chard
Cook the stems in olive oil until softened, then add in the garlic, salt, and leaves. Cook until just wilted, adding more salt as desired.
Serve
Portion the polenta into bowls then top with greens and the meatballs
Tips for Success
The polenta will continue to thicken as it sits, so if it becomes too thick then add in additional water or milk to thin.
To serve these polenta bowls, I prep the meatballs first, then let them simmer in the marinara sauce. Then, I prep the greens and make the polenta. While the polenta is cooking, I cook the greens as those will take the fastest to cook.
If you prefer more spice, then I recommend spooning a little chili crisp or Calabrian chiles on top. It’s so good!
More Italian Recipes
- Baked Vegetarian Ziti
- Pasta alla Norma
- Easy Vegan Pasta (Ready in 20 Minutes)
- Arrabbiata Sauce
- Pasta e Ceci Soup
If you make these cheesy polenta bowls, make sure to come back to leave a rating and a comment. Your feedback helps other readers, and seeing you make my recipes makes my day!
Cheesy Polenta Bowls with Impossible Meatballs
Equipment
Ingredients
For the polenta:
- 1 cup dry polenta
- 2 cups water
- 1/2 teaspoon salt
- 2 cups oat milk or other milk
- 2 tablespoons butter or non-dairy butter
- 1/3 cup grated parmesan cheese, optional
For the Swiss Chard:
- 1 large bunch Swiss chard
- 2 tablespoons olive oil
- 4 garlic cloves
- 1/2 teaspoon salt
- 1 batch Impossible meatballs 1, 24 ounce jar marinara sauce
Instructions
Make the Impossible meatballs
- Once the meatballs are browned, warm the marinara sauce in a large, wide saute pan over medium-low heat. Add the meatballs and simmer while you prepare the polenta and the greens.Â
Make the polenta
- Whisk the polenta, water, and salt in a medium saucepan and simmer over medium heat for 10 minutes. Reduce to low and whisk in the milk, stirring occasionally until very creamy and loose. The polenta will continue to thicken as it sits. Stir in the butter and taste for seasoning, adding more salt as desired. If desired, add in the parmesan cheese.
- While the polenta is cooking, make the greens. Remove the stems from the Swiss chard and slice very thinly, then roll the leaves and slice into very thin ribbons.Â
- Heat the olive oil in a large skillet over medium heat. Add the stems and cook until just tender, about 5 minutes. Add the garlic and salt and cook another 30 seconds, then add in the leaves and cook another 2-3 minutes, until just wilted and tender. Season, adding more salt/pepper as desired.Â
- Serve! Divide the polenta among 4 bowls, then top with the meatballs and garlicky chard. Spoon on more marinara sauce, as desired.Â