Beef meatballs with tomato, oregano & polenta

Polenta us a quick easy alternative to mashed potato and goes paticularly well with tomato sauces. It's also great with grated Parmesan, nature cheddar or plenty of herbs.

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Step 1

Het the oil and add the meatballs and onions. Cook for 5 to 8 minutes until brown and soft onions

Step 2

Reserve a few oregano leaves for garnish, and finely chop the rest, discarding the stalks. Add to the meatballs and onions along with the tomatoes, tomato puree, 200ml water and 0.5 cubes of stock. Season and simmer for 5 minutes.

Step 3

Crumble the whole stock cube into the milk in a saucepan. Bring just to the boil, and crumble in the polenta. Stir well until the mixture thickens, then cook for 3 to 4 minutes until thickened. Spent on onto plates, top with meatballs and reserved oregano Leaves.