Pesto Meatballs & Fresh Corn Polenta with Marinated Sun Gold Tomatoes & Basil
(from castro15’s recipe box)
Categories: Made
Ingredients
- 1⅛ Pounds Ground Beef
- 11/2 Cups Polenta
- 4 Ounces Sun Gold Tomatoes
- 4 Cloves Garlic
- 2 Ounces Arugula
- 2 Ears Of Corn
- 1 Yellow Onion
- 1 Large Bunch Basil
- 3 Tablespoons Butter
- ⅓ Cup Breadcrumbs
- ⅓ Cup Grated Parmesan Cheese
- 1/4 Cup Walnuts
Directions
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Wash and dry the fresh produce.
- Heat a large pot of salted water to boiling on high.
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Pick the basil off the stems; discard the stems.
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Halve the tomatoes; place in a bowl with half the basil (roughly chopping before adding).
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Drizzle with olive oil and stir to combine; season with salt and pepper to taste.
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Peel the garlic. Mince 3 of the cloves.
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Mince the remaining clove; smash with the side of your knife until it resembles a paste (or use a zester).
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Finely chop the walnuts.
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Peel and small dice the onion.
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Remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs.
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Add the arugula and remaining basil to the pot of boiling water. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted.
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Drain thoroughly. Transfer to a strainer; rinse under cold water. Hold or rest the strainer over a bowl. Using a spoon, press down on the greens to release as much liquid as possible; discard the liquid.
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Transfer the greens to a cutting board; very finely chop.
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In a large bowl, combine the chopped greens, garlic paste, walnuts and half the cheese.
- Slowly stir in enough olive oil to create a paste; season with salt and pepper to taste. Rinse and dry the pot.
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In the pot used to cook the greens, heat 6 cups of water and a big pinch of salt to boiling on high.
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Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot.
- Add the onion and minced garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened.
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Transfer to a large bowl. Wipe out the pan.
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Add the corn and polenta to the pot of boiling water, whisking to break up any clumps; season with salt and pepper. Reduce the heat to low. Simmer, whisking frequently, 10 to 12 minutes, or until thickened.
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Remove from heat.
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Stir in the butter until well combined; season with salt and pepper to taste.
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While the polenta cooks, add the ground beef and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper.
- Gently mix until just combined. Using your hands, form the mixture into 24 equal-sized meatballs.
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In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium until hot. Add the meatballs. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
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Loosely cover the pan with aluminum foil. Cook 3 to 5 minutes, or until cooked through.
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Remove from heat.
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To the bowl of pesto, add the cooked meatballs and 2 tablespoons of water. Toss to thoroughly coat; season with salt and pepper to taste. Divide the cooked polenta between 4 dishes. Top with the finished meatballs and marinated tomatoes. Garnish with the remaining cheese. Enjoy!