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    Vegan meatballs with creamy corn polenta

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    Vegan meatballs with creamy corn polenta

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    1 tsp fennel seeds
    2 tsp olive oil
    240g Linda McCartney’s Vegetarian Meatballs
    350g tub Waitrose & Partners Vegan Tomato & Mascarfone Sauce
    40g Cooks’ Ingredients Frozen Semi-Dried Tomatoes, roughly chopped
    1 tsp dried oregano
    Large pinch of chilli flakes
    ½ x 25g pack flat leaf parsley

    For the polenta
    120g sweetcorn kernels
    150g polenta Valsugana
    1 tbsp vegan dairy-free spread



    1. Toast the fennel seeds in a medium frying pan, stirring frequently, until fragrant. Crush in a mortar and pestle, then set aside. Warm the oil in the same frying pan over a medium-high heat and fry the meatballs for 3-4 minutes, turning them now and then, until lightly browned all over. Take the pan off the heat.  

    2. Add the sauce, tomatoes, oregano, chilli flakes, fennel seeds and 60ml water, and stir gently to combine. Cover and simmer for 7-8 minutes, stirring occasionally.

    3. Meanwhile, make the polenta. Bring 750ml water to the boil in a medium pan and add the corn and a pinch of salt. Pour the polenta in a thin stream into the boiling water, whisking constantly. Reduce the heat to low and cook for 8-10 minutes, whisking constantly. Stir in the spread.

    4. Spoon the polenta into 4 shallow bowls, top with the meatballs and spoon over the sauce. Sprinkle with parsley to serve.


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