Family Polenta Bake with Beef Meatballs, Mushrooms and Roasted Red Pepper Cream

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   2. In a large bowl, mix the ground beef, half of the chopped onion, half of the garlic, the breadcrumbs, the egg, 20 g (1/4 cup) Parmesan, 1 tablespoon of the parsley, the dried oregano, sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Shape into 18 to 20 small meatballs.

3. 3

   3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the meatballs for 5 to 6 minutes, turning to sear several sides. They do not need to be fully cooked yet. Transfer to a plate.

4. 4

   4. In the same skillet, add the remaining onion, remaining garlic, and the mushrooms. Cook for 6 to 8 minutes until the mushrooms release their moisture and turn golden. Add a pinch of salt and pepper.

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   5. Place the roasted red pepper, cooking cream, and 60 ml (1/4 cup) of the milk in a blender or food processor. Blend until smooth. Add this sauce to the skillet with the mushrooms and cook for 2 minutes over medium heat. Set aside.

6. 6

   6. In a medium pot, bring the broth and the remaining milk to a boil. Add 1/4 teaspoon salt. Slowly pour in the polenta while whisking constantly. Cook over low heat for 4 to 5 minutes, or according to package directions, until thickened. Turn off the heat and stir in the butter, 50 g (about 1 2/3 oz) mozzarella, and 20 g (1/4 cup) Parmesan.

7. 7

   7. Spread half of the polenta in the baking dish. Spoon over half of the mushroom and pepper sauce mixture. Arrange all the meatballs on top and cover with the remaining mushroom sauce. Finish with spoonfuls of the remaining polenta and gently smooth it out.

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   8. Sprinkle the remaining mozzarella, the remaining Parmesan, and the remaining parsley over the top.

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   9. Bake for 20 to 25 minutes at 200 °C / 400 °F, until the cheese is melted and golden in spots and the meatballs are fully cooked.

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    10. Let rest for 8 minutes before serving so the bake can set and be easier to portion.