Baked meatballs and polenta

Oh you can tell its winter when the meatball dishes come out to play! Plus in this recipe I use Swedish meatballs, because let's face it, why wouldn't you?! Using polenta and some veggies takes the classic meatballs and pasta dish into the 'healthy and nutritious' realm too, so you don't have to feel guilty after a big plate full! 

I've used shop bought Swedish meatballs here (I was feeling a bit lazy :) ) but you can make your own if you feel so inclined! 

Ingredients:

One small red onion

6 Swedish meatballs

Half a can of plum tomatoes

4 cherry tomatoes

Any veg to go with it (here I've used courgettes and lentils but peppers work well too)

50g polenta

100ml boiling water

100ml milk

Seasonings

Pinch of chilli flakes

Recipe:

1. Pre-heat the oven to 200 degrees

2. Chop the onion into large chunks and place in an individual baking dish along with the vegetables and meatballs, season and bake for 15 minutes

3. Take the dish out of the oven and mix in the plum tomatoes (and lentils, if using). Return to the oven for 10 minutes

4. Meanwhile, put the polenta into a small saucepan and add the water and milk, along with a pinch if chilli flakes. Bring to the boil, then reduce to a simmer for 3-4 minutes.

5. Spoon the polenta onto a plate and pour the tomato, veg and meatballs mixture into the centre.

6. Season with salt, pepper and some fresh basil and serve