Cheese Polenta with Impossible Meatballs and Oven Roasted Tomato Sauce
This comforting plant-based dish is topped with a roasted tomato sauce and is served with kale chips.
Ingredients
12 oz. Impossible™ ground meat
1/2 tbsp. Thyme, Fresh minced
1/2 tbsp. Oregano, Fresh minced
2 clove Garlic, raw minced
1/2 tsp. Paprika
1/2 tsp. Onion Powder
1/2 tbsp. Fennel Seed toasted
1/2 tsp. Salt, Kosher
1 cup Tomato, cherry halved, roasted
1 each Red bell Pepper roasted, peeled, small dice
2 clove Garlic, raw
1/2 cup olive oil, extra-virgin
1/2 tbsp. Spice, Basil, dried
1/2 tbsp. balsamic glaze
6 oz Kale, Tuscan cleaned, whole leaves
1/4 tsp. Salt, Kosher
1 cup polenta
2 clove Garlic, raw minced
5 cup Stock, Vegetable
1/2 cup Cheese, Parmesan shredded
1/2 oz. Thyme, Fresh
Steps
- Combine Impossible ground meat with thyme, oregano, garlic, paprika, onion powder, toasted fennel seeds, 1/2 tsp. salt.
- Form Impossible mix into meatballs of approximately 1 oz.
- Bake in 350 oven for approximately 10-12 minutes until cooked.
- Roast bell pepper on char grill and peel skin from the pepper, small dice.
- Half cherry tomatoes, toss in olive oil, and roast at 300° for approximately 10 min.
- In a small pan heat olive oil and infuse with thin sliced garlic cloves. Add diced roasted peppers and roasted cherry tomatoes.
- Finish tomato sauce with fresh thyme and basil, and balsamic glaze.
- Make kale chips with Tuscan kale tossed in 1/2 T olive oil and seasoned w/ 1/4 t kosher salt, toast in 300° oven until crisp.
- Simmer polenta in vegetable stock, stirring frequently until cooked through, finish with fresh thyme and parmesan.
- Plate dish with a base of polenta, top with meatballs and tomato sauce. Place kale chips on top for height, garnish w/ additional parmesan.
Photo by Scott Curty