Meatballs with Tomato Ragu and Creamy Polenta
INGREDIENTS
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MEATBALLS
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1 cup soft, fresh breadcrumbs
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1/4 cup milk
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1 large egg, lightly beaten
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1/3 cup fresh flat-leaf parsley leaves, finely chopped
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2 ounces thick bacon slices, minced
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1/4 cup freshly grated Parmesan cheese
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1 tablespoon minced fresh thyme
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1 tablespoon minced fresh rosemary
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2 garlic cloves, minced
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1/2 teaspoon loosely packed lemon zest
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2 teaspoons fresh lemon juice
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1 1/2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1/4 to 1/2 tsp. dried crushed red pepper
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1 pound ground pork
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Vegetable cooking spray
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RAGU
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1 large yellow onion, coarsely chopped
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2 celery ribs, coarsely chopped
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1 large carrot, coarsely chopped
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2 garlic cloves
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2 (28-oz.) cans whole plum tomatoes
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1/4 cup olive oil
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1 cup dry red wine
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1 teaspoon kosher salt
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2 cups vegetable broth
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1 (1-oz.) package fresh basil
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2 teaspoons lemon zest
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POLENTA
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1 1/4 teaspoons kosher salt
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2 cups uncooked polenta or grits
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1 cup whipping cream
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1/2 cup freshly grated Parmesan cheese
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2 tablespoons butter
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