Categories: Meals
Ingredients
- 10 Ounces Ground Chicken
- 3/4 Cup Polenta
- 1 14-Ounce Can Whole Peeled Tomatoes
- 4 Cloves Garlic
- 1/2 Bunch Lacinato Kale
- 2 Tablespoons Butter
- 2 Tablespoons Whole Wheat Breadcrumbs
- 1/2 Cup Grated Parmesan Cheese
- 2 Teaspoons Chicken Meatball Spice Blend (Onion Powder, Garlic Powder, Ground Fennel Seed, Ground Bay Leaf & Ground Cayenne Pepper)
Directions
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Wash and dry the fresh produce. In a medium pot, heat 3 cups of water and a big pinch of salt to boiling on high. Peel and mince the garlic. Remove and discard the kale stems; thinly slice the leaves. Place the tomatoes in a bowl; gently break apart with your hands.
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Slowly add the polenta to the pot of boiling water, whisking to break up any clumps. Reduce the heat to low and simmer, whisking occasionally, 10 to 12 minutes, or until thickened and tender. (If the polenta seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency.) Remove from heat and whisk in the butter until thoroughly combined; season with salt and pepper to taste. Set aside in a warm place.
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While the polenta cooks, in a large bowl, combine the ground chicken, breadcrumbs, spice blend, half the cheese and half the garlic; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs.
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While the polenta continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
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Add the kale and remaining garlic to the pan of meatballs; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted. Add the tomatoes and ⅓ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the sauce has thickened and the meatballs are cooked through. Remove from heat and season with salt and pepper to taste.
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Divide the cooked polenta between 2 dishes. Top with the finished meatballs and tomato sugo. Garnish with the remaining cheese. Enjoy!