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Fennel meatballs with vegetables on creamy polenta

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!

Fennel meatballs with vegetables on creamy polenta

[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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