This is a sponsored post written by me on behalf of Bertolli® and Carando®. All opinions are entirely my own.
Quick and easy recipes are a must in any busy home. For us, the nights my daughter has gymnastics are the busiest because I leave before it is time for dinner, but still like to leave something that can either be baked or easily reheated for my family to eat. This Meatball Parmesan Polenta Bake totally fits the bill.
The great thing about this recipe is that it only uses a few ingredients and take less than 30 minutes from start to finish. I combine Carando Italian Meatballs, sautéed in Bertolli Organic Extra Virgin Olive Oil, with polenta and then top it with Bertolli Vineyard Marinara with Burgundy Wine sauce. They are all found at Giant Food and the amazing flavors of each ingredient makes it easy to keep the ingredient list short. You’ll find the Carando Meatballs in the meat aisle, Bertolli pasta sauce in the pasta aisle, and Bertolli olive oil in the oils aisle. Plus, the meatballs are pre-formed and not frozen, making them super easy to work into almost any recipe.
Ingredients for Meatball Parmesan Polenta Bake:
3 Tbsp Bertolli Organic Extra Virgin Olive Oil
1 Lb. prepared polenta (it comes in a tube shape on the pasta aisle)
1 16oz package Carando Italian Style Meatballs
1 1/2 cup Bertolli Vineyard Marinara with Burgundy Wine Sauce
1/2 Cup grated Parmesan
Let’s Make It:
1. Heat 2 Tbsp olive oil in medium sauté pan over medium heat. Add meatballs and brown on all sides.
2. Preheat oven to 375 degrees. Brush the bottom of a casserole dish with olive oil.
3. Slice polenta into 1/2 inch slices. Place in bottom of prepared casserole dish. Top with meatballs. Spoon sauce over meatballs and top with grated Parmesan. Cover with foil and bake for 10 minutes. Remove foil and bake for an additional 10 minutes.
I can’t tell you how much my family raved about this recipe! They all asked for second helpings and said I should make it every week. It is so perfect for our gymnastics nights too because I can put it together in the casserole dish and they can bake it when they are ready to eat! Grab some crusty bread and steamed vegetables to go along with it for a complete meal!
What are some of your family’s favorite meals? Are you always looking for 30 minute recipes that are easy and delicious like I am? Be sure to visit your local Ahold store, like Giant Landover, to find Carando Italian Meatballs, Bertolli Organic Extra Virgin Olive Oil and Bertolli Vineyard Marinara with Burgundy Wine. Check out the Giant Landover coupon page, and make sure to check out the Take 5 page in this month’s Savory Issue found in-store for more meal inspiration and coupons! You can also visit here for more recipe inspiration!
- 3 Tbsp Bertolli Organic Extra Virgin Olive Oil
- 1 lb prepared polenta it comes in a tube shape on the pasta aisle
- 1 16 oz package Carando Italian Style Meatballs
- 1 1/2 cup Bertolli Vineyard Marinara with Burgundy Wine Sauce
- 1/2 cup grated Parmesan
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1. Heat 2 Tbsp olive oil in medium saute pan over medium heat. Add meatballs and brown on all sides.
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2. Preheat oven to 375 degrees. Brush the bottom of a casserole dish with olive oil.
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3. Slice polenta into 1/2 inch slices. Place in bottom of prepared casserole dish. Top with meatballs. Spoon sauce over meatballs and top with grated Parmesan. Cover with foil and bake for 10 minutes. Remove foil and bake for an additional 10 minutes.
[…] 14. Meatball Parmesan Polenta Bake […]