Meatballs With Fennel and Polenta

By PineyCook

Ingredients

• 20 Easy Meatballs
• 3 tablespoons olive oil
• 1 large bulb fennel, thinly sliced
• 1 pint grape tomatoes, halved
• 3/4 cup white wine
• kosher salt and black pepper
• 1 cup instant polenta
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh parsley

Details

Adapted from realsimple.com

Preparation

Step 1

1.Cook the meatballs according to the recipe directions.

2.Meanwhile, heat the oil in a large skillet over medium heat. Add the fennel and cook until tender, 5 to 7 minutes.

3.Add the meatballs, tomatoes, and wine; season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook until the tomatoes begin to burst, 7 to 9 minutes.

4.Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve the meatballs over the polenta and sprinkle with the Parmesan and parsley.