Meatball Cupcakes

Quantity Ingredients  
4 cups
1 tsp
kosher salt 
1 cup
instant polenta
1/2 cup
finely grated parmigiano reggiano or grana padano


3/4 cup
marinara sauce

3/4 cup
shredded cheese

  1. Prepare polenta: In a pot, bring water and salt to a boil and gradually whisk in the polenta. Cook for 3~5 minutes over low to medium heat, stirring constantly until thick. Add the grated parmigiano reggiano and season with salt if necessary.

  2. Preheat oven to 400 degrees. Place baking cups in each cup in the muffin tin. Fill the each cup about halfway with the polenta. Keep the remaining polenta for later use. Bury meatballs in the center of the polenta cups, cover each with one tablespoon of the marinara sauce and top with the shredded cheese. Place the muffin tin in the oven and cook for 7~10 minutes until the cheese melts.    
  3. Remove the cupcakes from the oven. Let them cool in the muffin tin about 15 minutes until the polenta sets and is easy to take out from the tin. 

Yields 12 cupcakes