Lentil Meatballs and Cheesy Polenta

You know what’s the secret to the most sustainable delicious meatball? Canned lentils! Cans are endlessly recyclable and one simple way to help cut down on food waste at home. Super convenient, insanely affordable, and beyond healthy, canned lentils are a pantry staple in our house. Served over cheesy polenta, this one is crazy delicious and just the kind of comfort food I crave during times of stress and uncertainty.

This recipe was created in partnership with Cans Get You Cooking.


Serves 4

Ingredients:

Lentil Meatballs:

· 4 cloves garlic, minced

· 1 shallot

· 1 ½ cups canned, drained brown lentils

· 1 egg

· 1 teaspoon olive oil

· 1 tablespoon tomato paste

· 2 tablespoons fresh thyme, picked off the stem

· ⅓ cup grated parmesan cheese

· 1 tablespoon breadcrumbs

· 2 tablespoons dried oregano

· 2 tsp chili flakes

· salt and pepper to taste


Cheesy Polenta:

· 1 cup polenta

· 1/3 cup cream cheese

· 3/4 cups, grated parmesan cheese

· salt and pepper to taste


DIRECTIONS:

1. Preheat oven to 400˚F.

2. Bring 14 cups of water to a boil.

3. To a food processor, add the garlic, shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, thyme, parmesan, breadcrumbs, oregano, salt, and pepper. Pulse, mixing until just combined.

4. Remove the blade from the food processor.

5. Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.

6. Bake for 10-15 minutes.

7. Whisk the polenta into the boiling water. Turn the heat down to low, whisking every 5 minutes for about 20 minutes, until the polenta is cooked through.

8. Once the polenta is done, whisk in cream cheese, parmesan, salt, and pepper to taste.

9. Once meatballs are done, allow them to cool for 5-10 minutes.

10. Cook in your favorite red sauce for one minute.

11. Spoon over Cheesy Polenta and finish with a grate of parm.


#CansGetYouCooking #CannedFood #CannedLentils #CansForComfort

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© 2020 Joel Gamoran

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