Italian Meatball Polenta with Basil Pesto - WellBeing Magazine
Creamy polenta topped with tender meatballs & a vibrant basil pesto. Rustic & homely, this dish is brimming with slow-cooked ease & comfort.
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Ingredients
- 500mL milk
- 300mL water
- 300g polenta
- 50g butter
- ¼ cup parmesan, grated (or any “grate-able” cheese of your liking)
- Sea salt, to taste
- 50–60g fresh basil leaves (1 large bunch)
- 30g pine nuts (or sunflower seeds if going nut-free)
- 1 clove garlic (or 2–3 cloves, depending on your love of garlic)
- ½ cup parmesan, grated
- 100mL olive oil
- Salt, to taste
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