Polenta with Carrots and Meatballs

Polenta with Carrots and Meatballs
Serves 4.

Ingredients:

For the Meatballs:
2 boxes of Raw Mince
2 tbsp Italian seasoning
1 egg
2 tbsp breadcrumbs
pepper and salt
oil for frying

For the carrots:
500 grams of carrots
2 red onions
2 cloves garlic
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp brown sugar
salt and pepper

For the polenta:
50 gr (vegetarian) Parmesan cheese
850 ml of almond milk
70 gr of butter
200 gr of corn semolina
50g ground almonds
½ bunch sage leaves
salt and pepper
nutmeg

Preparation:
Preheat oven to 180 degrees. Grease a baking sheet. Peel the onions and garlic. Halve the onions and slice the garlic. Spread the vegetables on the baking sheet. Mix the oil, balsamic vinegar and brown sugar and season with salt and pepper. Pour the dressing over the vegetables and cook for 30-40 minutes in the middle of the oven until the vegetables are soft.

Grate the Parmesan cheese. Bring the almond milk with the butter to the boil. Stir with the whisk the semolina and almonds and add three-quarters of the Parmesan. Season to taste with salt, pepper and nutmeg. Let the mass gently cook on low heat for 5 minutes while stirring, until you get a solid mass.

Grease a baking tray and spread the mixture, let cool. Grease a low baking dish. Stick with a round shape circles from the polenta, place them on a baking dish and place in each round a leaf of sage. Sprinkle with the remaining Parmesan cheese, spread the remaining butter into small pieces and put it on top.

Cook the polenta in the oven next to the rainbow carrots 15 minutes until goldenbrown.



Put the Raw Mince in a bowl with the egg, Italian herbs, breadcrumbs, salt and pepper. Knead well and make small balls. Fry the Meatballs in 2 tbsp oil until browned on all sides.

Take 4 plates with vegetables and polenta and add the Meatballs. Optionally serve with tomato sauce.