Cheese Polenta with Impossible Meatballs and Oven Roasted Tomato Sauce

Menu PartEntree
Cuisine TypeItalian
Polenta with plant-based meatballs

This comforting plant-based dish is topped with a roasted tomato sauce and is served with kale chips.


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


  1. Combine Impossible ground meat with thyme, oregano, garlic, paprika, onion powder, toasted fennel seeds, 1/2 tsp. salt.
  2. Form Impossible mix into meatballs of approximately 1 oz.
  3. Bake in 350 oven for approximately 10-12 minutes until cooked.
  4. Roast bell pepper on char grill and peel skin from the pepper, small dice.
  5. Half cherry tomatoes, toss in olive oil, and roast at 300° for approximately 10 min.
  6. In a small pan heat olive oil and infuse with thin sliced garlic cloves. Add diced roasted peppers and roasted cherry tomatoes.
  7. Finish tomato sauce with fresh thyme and basil, and balsamic glaze.
  8. 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.
  9. Simmer polenta in vegetable stock, stirring frequently until cooked through, finish with fresh thyme and parmesan.
  10. 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 


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