Chicken Meatballs with Soft Polenta

Adapted from Michael Symon

• Meatballs
  • 1 1/2 pounds ground chicken
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup freshly grated Parmesan
  • 1/2 cup plain breadcrumbs
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon freshly grated nutmeg
  • 4 cloves grated garlic, divided
  • 1 large egg
  • 1 medium yellow onion, divided
  • 2 teaspoon Kosher salt, divided
  • Freshly ground black pepper
  • One 28-ounce can whole peeled tomatoes or crushed tomatoes
  • 8 ounces sliced mozzarella (not fresh–too rubbery when melted)

• Soft Polenta
  • 4 cups water
  • 1 cup yellow cornmeal or polenta
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil 
  • 1 tablespoon butter 
  • 2-4 tablespoons parmesan
  • Kosher salt to taste (at least 1/4 teaspoon)

• Step 1: Form the meatballs:
  1. Combine ground chicken, ricotta, parmesan, breadcrumbs, parsley, nutmeg, and egg.
  2. Using a fine grater, grate in 1/2 the onion and 2 of the garlic cloves.
  3. Mix well with your hands until just combined. Do not overwork.
  4. Divide the mixture into 8 portions and roll into balls. 

• Step 2: Start cooking polenta:
  1. Bring water to a boil in a medium saucepan.
  2. Set the heat to medium and add polenta and stir to remove clumps. Add salt and olive oil.
  3. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
  4. Take the pot off the heat and whisk in the butter and Parmesan.

• Meanwhile start cooking the meatballs.
  1. Remove from heat and whisk in the butter and parmesan.
  2. Taste and season with additional salt and freshly cracked pepper.
  3. Transfer the polenta to a large serving bowl.

• Step 4: Cook the meatballs and sauce. While you’re doing this step you will continue to stir the polenta as needed.
  1. Heat a large skillet with about 3 tablespoons olive oil.
  2. Place the meatballs in the pan and cook until browned. Turn to brown the other sides, about 3 minutes.
  3. After the meatballs have cooked about 5 minutes, scoot them over to one side of the pan and add the chopped onion. Cook until softened, about 5 minutes.
  4. Add the garlic and cook about 20 seconds.
  5. Add the tomato sauce and spread through the pan and under the meatballs.
  6. Cover the pan and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.

• Step 5: Top the meatballs with a slice of mozzarella, cover and cook until the cheese is melted, about 1 minute.
• Step 6: Spoon the meatballs on top of the soft polenta. Spoon any remaining sauce over top. Top with grated parmesan and torn basil.