- 1 pack of Bertozzi Organic Polenta
- Housemade Meatballs
- 2L Chicken Stock
- Pecorino Romano cheese or Grated Pecorino Padano cheese
- Heat the meatballs in the oven.
- Follow the simple instructions on the back of the polenta package, substituting chicken stock in for water.
- Plate the polenta, nestle the meatballs into the top and spoon over the sauce.
- Top it all with as much cheese as your heart desires.