Cheesy Polenta Bowls with Impossible Meatballs

🧂 Ingredients

• 1 cup dry polenta
• 2 cups water
• 1/2 teaspoon salt
• 2 cups oat milk or other milk
• 2 tablespoons butter or non-dairy butter
• 1/3 cup grated parmesan cheese

  optional
• 1 large bunch Swiss chard
• 2 tablespoons olive oil
• 4 garlic cloves
• 1/2 teaspoon salt
• 1 batch Impossible meatballs 1

  24 ounce jar marinara sauce

Instructions

• 1 Once the meatballs are browned, warm the marinara sauce in a large, wide saute
  pan over medium-low heat. Add the meatballs and simmer while you prepare the
  polenta and the greens. 
• 2 Whisk the polenta, water, and salt in a medium saucepan and simmer over medium
  heat for 10 minutes. Reduce to low and whisk in the milk, stirring occasionally
  until very creamy and loose. The polenta will continue to thicken as it sits.
  Stir in the butter and taste for seasoning, adding more salt as desired. If
  desired, add in the parmesan cheese.
• 3 While the polenta is cooking, make the greens. Remove the stems from the Swiss
  chard and slice very thinly, then roll the leaves and slice into very thin
  ribbons. 
• 4 Heat the olive oil in a large skillet [https://amzn.to/2Qe0IJw] over medium
  heat. Add the stems and cook until just tender, about 5 minutes. Add the garlic
  and salt and cook another 30 seconds, then add in the leaves and cook another
  2-3 minutes, until just wilted and tender. Season, adding more salt/pepper as
  desired. 
• 5 Serve! Divide the polenta among 4 bowls, then top with the meatballs and
  garlicky chard. Spoon on more marinara sauce, as desired. 

Nutrition Info