Turkey Meatballs over Baked Polenta

Last night I made Giada's Marinara Sauce and tonight my goal was to make her Turkey Meatballs.

I picked up the biggest bag of parsley yesterday.

I started out placing everything in the mixing bowl in hopes I could achieve one of those cool cookbook pictures where all the ingredients are separated.  Then I added the egg.  Oops.

I added the ground turkey and mixed for a short time before forming (what felt like a million) mini meatballs and placing on parchment paper.

Pre-made polenta from Trader Joes was sliced and seasoned with EVOO, salt & pepper before baking in the oven for about 20 mins at 375 degrees.  Flipped once.

After cooking the meatballs, it was time to re-heat the marinara.  Giada's marinara is so thick and hearty - I love it.

I have a very good helper in the kitchen each night that I cook.

Not sure if anyone else has one of those annoying spaces between the oven and the counter top, but I swear it sucks things down there.

Luckily, my helper likes to keep things clean.  

I really don't understand how he squeezes his body in this space.

But I appreciate his help.  

Giada's turkey meatballs and marinara over Trader Joes polenta came out fantastic.

Topped with a little grated Romano and fresh basil.

I think I achieved a slightly healthier version of my Tomato Palace favorite starter - Meatballs and Polenta.


Enjoy the rest of your night!

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White Eggplant Ratatouille over Baked Polenta

The white eggplant I had has been "burning a hole in my pocket" so I was so excited to finally use and taste it! Here it is after I peeled it and right before chopping. It just looks cool.
Ingredients:

• 1 medium white eggplant, peeled and chopped
• 2 small zucchini, chopped
• 1/2 medium onion, chopped
• 1/4 cup red pepper, chopped
• 1/2 cup finely chopped carrots
• 2 cloves garlic, minced
• 2 Tablespoons extra virgin olive oil
• 1/4 cup white wine
• 1 8oz can tomato sauce
• 2 heaping spoonfuls of part-skim ricotta
• dried basil
• fresh ground pepper
• fresh ground red pepper
• garlic powder
• sea salt
• Trader Joes pre-cooked organic polenta

To start, place eggplant and zucchini in a colander and season with salt, let sit in sink or over a plate for about 15 mins. Pat dry with a paper towel. Preheat oven to 350 degrees. Slice polenta and place on baking sheet that has been sprayed with PAM. Drizzle with EVOO and season with salt and pepper. Place in oven for 25-30 mins.

Heat oil in skillet over medium to medium high heat and add onion, garlic, carrots, red pepper, zucchini, and eggplant. Cook until veggies are all slightly tender. (around 15 mins) Add all seasonings to taste. (i like mine spicier, so I added more black and red pepper)Bottom of pan should have beautiful brown bits from the veggies. Add wine to deglaze pan. I made sure to refill my glass after adding to the pan... After scraping up all brown bits a.k.a. "flavor" - add tomato sauce. Mix together and cook another 5 mins. Then, add the ricotta... ...and mix until it looks creamy and delicious. Make sure to taste and add seasonings as needed. Serve ratatouille over baked polenta and ENJOY!Overall, I thought this dish was absolutely delicious and filling with a ton of flavor. White eggplant was very easy to work with and seemed firmer to me, although I dont have much experience with regular eggplant, so who knows. It definitely has a nutty flavor that added a great dimension to this dish. This would be great served over pasta as well, but I think the polenta went perfectly!

Before making this great dinner, I went for a 35 min run around the park and down by the water with Oscar. It is the best feeling when a run feels easy - I dont want to lose this feeling! Afterwards, I came back and did some abs and upper body lifting. It felt great.

I am about to settle in for a new episode of Biggest Loser and have Skinny Cow Chocolate Fudge Cone....YUM. Hope everyone has a great night!

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