Ingredients
Instructions
Prep ahead
- simmer 1 cup lentils in salted water 20 min; drain and cool.
- finely chop onion; mince 2 garlic cloves; sautƩ in 1 tbsp oil 4 min; cool.
- combine lentils, onion mix, Ā½ c breadcrumbs, 1 beaten egg, 1 tbsp parsley, salt, pepper; roll 1Ā½-in balls.
- heat oven to 375 Ā°f; oil sheet pan.
- bring 4 c broth to simmer for polenta.
Cooking steps
Arrange lentil balls on sheet; mist with oil; bake 20 min until firm and browned.
Warm 3 c marinara in saucepan; slide baked meatballs in; simmer 5 min.
Whisk 1 c cornmeal into simmering broth; cook 15 min, stirring, until creamy. stir in 2 tbsp butter and Ā¼ c parmesan; season.
Spoon velvety polenta onto plates; top with saucy lentil meatballs. garnish extra parsley.
(active time ā 30 min | total ā 55 min)