Fennel meatballs with vegetables on creamy polenta
February 6th, 2020 | main dishes
Ready to eat in thirty minutes and so delicious! Creamy polenta with vegetables cooked to the bite and spicy roasted meatballs. An absolutely after-work and family-friendly dish that always succeeds!
[This post contains – unpaid – advertising for Cuxland Pur.]
The key to this recipe are good fennel sausages and crispy fresh vegetables. Italian fennel sausages (salsicce) or similar, well-seasoned coarse sausages are suitable for the fried meatballs. I personally use Spanish sausages from my favourite organic butcher, Cuxland Pur. Their sausages are very well seasoned with fennel and therefore fit perfectly into this dish.
Fennel meatballs with vegetables on creamy polenta
(4 servings)
AND THIS IS HOW THE WIFE OF THE CAPTAIN DOES IT
You can use chorizo instead of fennel sausage. To do this, dice the chorizo and also fry vigorously. The paprika in the chorizo gives an appetizing orange note and a strong, aromatic taste.
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