Chicken Meatball and Baby Bella Marsala over Creamy Polenta

Polenta is a nice alternative to pasta or rice and can be enjoyed as a meal or a side dish. Here is a simple yet impressive main dish that is not only mouth watering, but also presents well enough to serve to company!

• 1 lb lean ground chicken
• 1 cup Italian seasoned bread crumbs
• 1/4 cup grated parmesan cheese
• 1 Tbsp minced garlic
• 1/4 cup milk (I use 2% milk)
• handful fresh chopped parsley

For the Sauce:

• 1 Tbsp butter
• 1 Tbsp olive oil
• small red onion diced
• 6 cloves garlic, chopped
• 10 oz baby bella mushrooms, sliced
• 1 tsp dried thyme
• 1 cup marsala wine
• 2 1/2 cups chicken broth

For the Polenta:

• 2 cloves garlic chopped
• 2 Tbsp onion diced small
• 4 cups chicken broth
• 1 cup quick cooking polenta
• 1/3 cup grated parmesan cheese
• 4 Tbsp butter
• fresh parsley

Make the meatballs. Preheat your oven to 350 degrees. Mix all the ingredients for the meatballs together in a bowl. Place 1" meatballs on a parchment lined baking sheet. Bake for 20 minutes.

In a large saucepan, over medium low heat, add the butter and oil. Add the garlic, onion, thyme and mushrooms. Cook until softened, but not browned. Add the marsala wine and cook until reduced by about half. Stir in chicken broth and simmer on low for 120 minutes.

Make the polenta by drizzling olive oil into a pan and adding the garlic and onion. Cook until softened. Add in chicken broth let it come to a simmer. Turn off the heat and whisk in the polenta, continue whisking until all the liquid is absorbed and it is smooth and creamy. Stir in some fresh parsley, the grated cheese and butter.

Serve the meatballs and mushrooms over the polenta and enjoy!