Chicken Meatball Marsala over Creamy Polenta

Ingredients:

• 10 oz baby bella mushrooms, sliced
• 1 Tbsp butter
• 4 Tbsp butter
• 2 1/2 cups chicken stock
• 4 cups chicken stock
• 2 tsp dried thyme
• handful fresh chopped parsley
• fresh parsley
• 6 cloves garlic, sliced
• 3 garlic cloves
• 1 Tbsp garlic powder
• 1 lb lean ground chicken
• 1 cup Italian seasoned bread crumbs
• 1 cup marsala wine
• 1 Tbsp olive oil
• 1/4 cup grated pecorino romano cheese
• 1/3 cup grated pecorino romano cheese
• 1 cup quick cooking polenta
• 2 Tbsp small diced red onion
• small red onion, small dice
• 1/4 cup water or milk

Instructions:

1. Start by making the meatballs. Preheat your oven to 375 degrees.
2. Mix all the ingredients for the meatballs together in a bowl. Using a small cookie scoop form your meatballs {about 1 in diameter}. Place on a parchment lined baking sheet. Bake for 15 minutes.
3. While the meatballs are in the oven you can start the marsala sauce.
4. In a large saucepan, over medium low heat, add the butter and oil. Add in the garlic, onion, thyme and mushrooms. Cook until softened.
5. Add in the marsala wine and cook until reduced by about half.
6. Add in the chicken stock/broth and simmer on low for 15/20 mins.
7. Now the polenta. This part you'll want to do just before serving so it remains nice and creamy.
8. In a large pan, over medium low heat, add a drizzle of olive oil, the garlic and onion. Cook until softened. Add in the stock and allow t come to a simmer.
9. Shut the heat and whisk in the polenta, continue whisking until all the liquid is absorbed and to prevent clumping.
10. Stir in some fresh parsley, the grated cheese and butter.
11. To serve, add a nice scoop of the creamy polenta to a deep bowl, top with 4-5 mini meatballs, pour some of the marsala sauce over top and garnish with a little more fresh parsley.
12. Serves: 4-5

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