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Vegan meatballs with creamy corn polenta
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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.
Typical values per serving:
This recipe was first published in January 2020.