How to make
First prepare the meatballs with the sauce.
Put the minced meat in a bowl, add an egg, a soaked and squeezed slice of white bread, chopped onion and garlic, grated Parmesan cheese.
Season with salt, a pinch of black pepper and a pinch of freshly chopped parsley. Mix the products well.
Make small meatballs the size of a walnut and roll them in flour.
Finely chop one carrot, a shallot and a stalk of celery. Heat a 1/2 cup of olive oil in a pan and fry the vegetables briefly. Add the meatballs and continue frying for about 5-6 minutes, stirring constantly.
Add the ground tomatoes, pour a cup of warm water. Season with a pinch of basil and a pinch of black pepper. Cover the pot and cook the sauce until it remains in fat.
Pour a liter of cold water into a saucepan. Pour 8 tbsp. corn flour and 1 tbsp. white flour. Add salt and put the dish on the stove.
Cook the polenta for 30-40 minutes, stirring constantly. Pour the prepared polenta into a bowl. Set aside a few spoons to cover the opening. Spread the polenta on the sides of the bowl, trying to make it even in thickness.
Pour the sauce with the meatballs in the middle and cover with the polenta that you set aside.
Set the bowl aside to cool. Turn the cooled polenta dome onto a suitable plate, slice and serve.
Enjoy this Original Italian Recipe - Polenta Dome with Meatballs!
Note: Instead of a bowl, you can use a round cake tin and pour the sauce with the meatballs into the opening!
