Transfer the polenta to a large serving bowl. Take the saucepot off the heat and whisk in the butter and Parmesan. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
(Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)Īdd 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using. Spoon the meatballs on top of the Soft Polenta. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.įor topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Cook for 5 minutes.įor the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons. Heat a cast-iron pan on the hot side of the grill until nice and hot. Divide the mixture into 8 portions and roll into balls.
If using a gas grill, heat one side only to medium-high heat.įor the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Michael Symon's Chicken Amandine recipe: skill level Easy time 1-30min servings 4 skill level Easy time 1-30min servings 4 Add your review, photo or comments for Michael Symon's Chicken Amandine. INGREDIENTS 4 Chicken Thighs (boneless with the skin-on and lightly poun 4 tablespoon Butter 1/4 cup Almonds (sliced) Juice of 1 Lemon bunch Parsley. If using a charcoal grill, build hot coals on one side only. Mix in the parsley and mustard and any additional salt and pepper if needed. Transfer the dumplings to the Dutch oven with the cabbage. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Dip a bench scraper in the boiling water, then use it to "cut" the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Bring large pot of salted water to boil.Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat.For the dumplings: Whisk together the eggs and milk in a large bowl.
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