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Polpette with Tomato Sauce & Creamy Oven-baked Two Cheese Polenta

Polpette with Tomato Sauce & Creamy Oven-baked Two Cheese Polenta

© Recipe by Claire Aldous


(Recipe for Creamy Oven-baked Two Cheese & Rosemary Polenta below)

Serves 6

 2 packets L’Authentique pork and fennel sausages, skins removed
200g sliced Ventricina hot salami, roughly chopped
1 cup fresh breadcrumbs
½ cup milk
1 cup Zany Zeus ricotta
½ cup freshly grated Parmigiano Reggiano
2 large, size 7 eggs
2 large lemons zest, finely grated
Fresh As oregano powder Basil leaves, to serve

To assemble:

2 x 530g jars Sabato sweet peppers and chilli pasta sauce

Stir the breadcrumbs and milk together in a large bowl and leave for 5 minutes. Put the salami in a small food processor and chop finely but not to a smooth paste. Add to the breadcrumbs along with all the remaining ingredients. Using your hand, combine until everything is well mixed. Form spoonfuls into about 28 golf ball sized meatballs and place on a tray. Cover and chill for 1 hour to let the flavours mingle.

Preheat the oven to 180˚C fan bake.

To assemble: Tip the sauce into a large oven-proof sauté pan and bring to the boil. Add the meatballs and spoon over a little sauce. Place in the oven and cook for about 30 minutes or until they’re fully cooked through.

Top with ripped, fresh basil leaves, then a generous grating of Parmigiano Reggiano.

Do ahead: The meatballs in sauce can be made 2 days ahead. Let cool then cover and chill. Bring to room temperature then re-cover with baking paper and foil and reheat in a medium/hot oven. Top with the basil and cheese and serve wih creamy oven baked two cheese and rosemary polenta (recipe below).


Serves 6-8

 ¾ cup Moretti Bramata white polenta
3 cups milk
1 cup Sabato chicken stock
1 Tbsp extra virgin olive oil
2 tsp sea salt
1 Tbsp rosemary, chopped finely
2 cloves garlic, crushed
1 cup freshly grated Parmigiano Reggiano
2 Tbsp butter
Ground black pepper
A melting cheese for grilling e.g. taleggio  or mozzarella , grated
Sabato salsa verde  (optional)

Preheat oven to 160°C fan bake.

Stir the polenta, milk, stock, oil, salt, rosemary and the garlic together in a large bowl. Pour into a large, oven-proof baking dish. Bake, uncovered, for 35 minutes.

Take out and stir in the Parmigiano Reggiano and butter and a good grind of pepper. Top with the taleggio or mozzarella. Turn the oven to grill and cook the top until golden and the cheese is melted and bubbling. Serve immediately.

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