Chicken meatballs in tomato sauce with soft polenta

Ingredients

For 1 serving

• Ground chicken150 g
• Eggs0.5
• Breadcrumbs15 g
• Parmigiano Reggiano10 g
• Tomato passata200 g
• Polenta (cornmeal)50 g
• Onion30 g
• Extra virgin olive oil8 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. In a bowl mix the minced chicken with the beaten egg, the breadcrumbs, the grated Parmigiano Reggiano, salt and black pepper until even; with damp hands shape 6 meatballs.
2. Peel and chop the onion. Heat the oil in a wide pan over medium-low heat and fry the onion for 4–5 minutes, until translucent; add the passata, a splash of water and a pinch of salt and bring to the boil.
3. Lay the meatballs in the sauce, cover and cook for 20 minutes over low heat, turning them halfway, until firm and cooked through and the sauce has thickened.
4. Meanwhile bring the water for the polenta to the boil with a pinch of salt, pour in the polenta in a thin stream while whisking and cook for 10 minutes over low heat, stirring constantly, until thick and creamy.
5. Spoon the polenta onto plates, top with the meatballs and sauce and finish with fresh basil.