To enjoy with the polenta, we included a sophisticated take on the classic Italian meatball. Rich lamb replaces boring beef with a sauce that is sweet and tangy, pairing well with the rich and creamy polenta. Serve with a glass of your favorite red wine and relax – life is good.
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substitute ingredient. Not to worry! We make sure every ingredient
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Prep the Vegetables
Preheat the oven to 375 degrees. Dice the shallot into small pieces.
Make the Meatballs
Place the ground lamb, cumin, 1 tsp. salt, and 1 tsp. pepper in a large mixing bowl. Mix the ingredients together to incorporate. Form the mixture into six meatballs and place on a foil lined baking sheet. Roast the meatballs for 10-12 minutes or until meatballs are firm and golden brown.
Cook the Polenta
In a medium sized pot, bring 3 cups of water, and 1 tbsp. salt to a boil. Add the polenta to the water, whisking constantly until incorporated. Reduce to a simmer and stir for 5 minutes or until polenta is soft and creamy. Remove from heat. Add 2 tablespoons butter to the polenta and cover. Reserve for plating.
Make the Ragout
Heat a large sauté pan over low heat and add 1 tbsp. oil to the pan. Sauté the chopped shallot for 2 minutes or until translucent. Add the diced tomatoes and sugar to the pan then mix together. Let simmer for 5-10 minutes then add salt and pepper to taste.
Plate the Dish
Place the polenta on an angle from corner to corner on a plate. Top the polenta with three meatballs. Spoon the ragout over the meatballs. Finish the dish by topping with fresh baby arugula.
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