Want a romantic dinner for Valentine’s Day but want to skip the reservations? These Polenta Mozzarella Stacks are an easy way to WOW your date and your taste buds!
8 ounces prepared Polenta (1 cup dry prepared with water)
1 teaspoon olive oil
8 fresh spinach leaves
4 ounces fresh mozzarella (sliced)
1/3 lb ground lamb
1/3 lb ground pork
1/3 lb ground beef
1 teaspoon rosemary
1 teaspoon salt
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon onion powder
1/2 teaspoon black pepper
Preheat oven to 300F.
If using dry polenta, cook according to instructions, cool, and cut into 3 inch round discs.
Heat oil in a pan, sear the polenta rounds on each side.
Keep warm in the oven while you make the meatballs.
Prepare the meatballs
Combine meats, spices, and egg in a mixing bowl.
Scoop or roll into 1.5 inch meatballs.
In the pan you cooked the polenta rounds in, sear the meatballs.
Place on a baking sheet when browned and bake the rest of the way in the oven while you prepare the Rosa Sauce
Prepare the Rosa Sauce
In the skillet where you seared the meatballs, combine the Bertolli® Organic Traditional Tomato & Basil Sauce and the Bertolli® Organic Creamy Alfredo Sauce.
Bring to a simmer.
Add the meatballs and let the flavors combine until the meatballs are cooked all the way through.
Assemble the Polenta Mozzarella Stacks
On each plate, add a heaping ladle of Rosa Sauce.
Add a polenta round.
Top with a slice of mozzarella and a few spinach leaves.
Top with another round of layers, ending with one more polenta round on top.
Spoon some more Rosa Sauce on the top.
Add a few meatballs around the edge.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Keywords: polenta, mozzarella, basil, date night, tapas, meatballs