Cheesy Polenta Bowls with Impossible Meatballs
Polenta bowls topped with plant-based meatballs and garlicky greens. A hearty winter meal that's so cozy and comforting.
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.
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.
- 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.
- Serve! Divide the polenta among 4 bowls, then top with the meatballs and garlicky chard. Spoon on more marinara sauce, as desired.
Nutrition
Serving: 1servingCalories: 470kcalCarbohydrates: 52gProtein: 20gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 7mgSodium: 1195mgPotassium: 334mgFiber: 4gSugar: 10gVitamin A: 1388IUVitamin C: 5mgCalcium: 297mgIron: 3mg