Meatballs With Polenta Parmesan Brodo Recipe 55

Steps:

• Preheat oven to 425 degrees. Make brodo: In a medium pot, combine Parmesan rinds, 1 cup grated Parmesan, bay leaves, shallot halves, 2 cups water, 2 tablespoons oil and a pinch each of salt and pepper. Set pot over high heat and bring to a boil. Reduce heat to medium and simmer until reduced by half, about 15 minutes. Strain, discard all solids and return brodo to pot. Set pot over a low flame and keep brodo at a low simmer until ready to serve. Meanwhile, in a large bowl mix ground beef with soy sauce, chopped parsley, egg and spices until well combined. Using wet hands, roll beef into golf-ball-size meatballs. Arrange meatballs on a large baking sheet and roast on center rack until just rosy, or 125 degrees, at center, about 10 minutes. Let rest at least 5 minutes before serving. Meanwhile Make Polenta: In a medium pot heat remaining oil. Add polenta and stir to coat. Pour in 6 cups water and bring to a simmer. Cook polenta, stirring often, until tender and creamy, about 10 minutes. If necessary, add splashes of water to keep polenta pourable. Stir in 4 tablespoons butter, remaining grated Parmesan and season to taste with salt. Distribute polenta among 4 bowls. Top with meatballs and pour ¼ cup brodo over top. Drizzle with olive oil and sprinkle with grated Parmesan.