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Gouda Turkey Meatballs with Cheesy Baked Polenta

Yield
6-8 servings
Zucchini shreds keep these turkey meatballs moist while Roth Vintage Van Gogh Gouda intensifies the flavor.

By: Sarah Menanix, SnixyKitchen  

Ingredients

  • For the Meatballs:
  • 1½ pounds ground turkey
  • 1 cup fine dry bread crumbs*
  • 1 egg
  • ⅔ cup (3 ounces) Roth® Original Van Gough® Gouda Cheese, shredded
  • 3 tablespoons minced shallots (about 2-3 small shallots)
  • 2 tablespoons finely chopped fresh basil
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 zucchini, shredded
  • 2 small garlic cloves, minced
  • ½ teaspoon each salt and pepper
  • 6-8 cups (2 28-ounce jars) of your favorite tomato or marinara sauce (or use the easy marinara recipe below)
  • For Cheesy Baked Polenta:
  • 3¾ cups (30 ounces) whole milk
  • 3¾ cups (30 ounces) water
  • 1½ teaspoons kosher salt
  • 1½ cup polenta or grits
  • ¾ cup (3 ounces) grated Roth® Original Grand Cru® Cheese
  • 3 tablespoons unsalted butter, plus additional for buttering the pan
  • For Easy Marinara (optional):
  • 2 tablespoons extra virgin olive oil
  • ¼ cup minced yellow onion
  • 2 garlic cloves, minced
  • 2 (28-ounce) cans Italian crushed tomatoes
  • 1 tablespoon minced fresh basil
  • ¼ teaspoon each salt and pepper

Method

For Meatballs:

  1. Heat oven to 425°F.
  2. In large bowl, combine all meatball ingredients and gently mix until completely combinedwith wooden spoon or your hands. Do not overmix or the meatballs will be tough.
  3. Using your hands, roll the meatballs into 1- 1½-inch balls. Place 1-inch apart on a large parchment-lined baking sheet. Refrigerate.

For Polenta:

    1. Butter 9×12 inch baking dish.
    2. In large pot, heat milk, water and salt over medium heat, stirring occasionally, until just simmering.
    3. Reduce heat to low; slowly pour in polentawhile whisking constantly. Continue whisking until polenta thickens to a thin porridge consistency, about 5-8 minutes.
    4. Remove from heat and stir in grated Roth Grand Cru® Cheese and butter.
    5. Pour polenta into prepared baking dish, smoothing top.
    6. Place polenta on rack in top-of-oven position. Place reserved meatballs on rack in low oven position. Bake simultaneously 15-18 minutes. Remove baked meatballs when cooked through and reduce oven temperature to 325°F. Lower polenta to center oven rack. Bake additional 2 5 minutes.
    7. Meanwhile, warm purchased or homemade marinara sauce. Add baked meatballs and warm through.
    8. Remove polenta from oven. Place meatballs and marinara sauce over spoonfuls of baked polenta. Serve immediataely. (Polenta will thicken as it cools a bit.

For Easy Marinara (optional):

  1. If making homemade marinara, heat olive oil in large pot over medium heat. Add onion and cook, stirring, until it softens, about 3-4 minutes. Add garlic and cook, stirring, for an additional minute.
  2. Add tomatoes, basil, salt, and pepper; bring to a boil. Reduce heat to simmer and cook an additional 5 minutes.

Note: Make your own breadcrumbs by drying out a chopped up loaf of sandwich bread in the oven and pulsing it in the food processor until fine.