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)

6 fennel sausages (Italian or Spanish style)

2 TS of olive oil

heat the oil and press the sausage meat directly from the skin as small meatballs into the hot oil, fry vigorously for about 4 minutes, remove from the pan, reduce heat

1 red and 1 yellow bell pepper, cut into broad strips

2 large onions, roughly chopped

3 sprigs of rosemary

3 cloves of garlic, sliced

put in the pan and stir-fry for 4 minutes, add the fried balls again

250 ml white wine (e.g. Riesling)

add and simmer for 1 minute

250 ml vegetable or chicken broth

300 g green beans

put in the pan and simmer covered for about 10 minutes until the beans are cooked but still firm to the bite

1 L vegetable or chicken broth

bring to a boil

170 g polenta (corn meal)

drizzle into the boiling broth while stirring constantly, reduce the heat and simmer for about 5 minutes until it thickens

100 g Parmesan cheese, finely grated

30 g butter

salt, pepper from the mill

stir the Parmesan cheese and butter under the polenta, season with salt and pepper

season the fried meatball mixture with salt and pepper and arrange with the polenta

2 TS Parmesan cheese, grated

serve sprinkled with parmesan

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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March 29th, 2018 | on the road

Shore leave St. Cruz de La Palma/Canary Islands

The Italian ship’s doctor, known for his passion for good food, invited us to this restaurant. He has been visiting it for years on every port stay in Santa Cruz. Now we know why. A tiny house with an even tinier kitchen, six tables, great taste and even greater hospitality. Happy, who gets a table at Doña Carmen, at the ENRICLAI in Santa Cruz de La Palma.