Meatballs with tomato sauce on buckwheat polenta

Bring the water for the polenta to a boil and season lightly with salt. Slowly pour in the buckwheat while stirring continuously and let the polenta simmer gently over low heat for about 20–25 minutes, until creamy and smooth.

Cut the white bread into small pieces, pour the milk over it and let it soak until soft. Meanwhile, finely chop the onion and garlic clove and sauté them in a pan until translucent. Finely chop the parsley as well, then combine all ingredients thoroughly in a large bowl.

For the tomato sauce, heat a little olive oil in a saucepan, add the garlic clove and the chopped tomatoes (polpa di pomodoro), and let the sauce simmer gently for about 15 minutes. Season with salt and pepper to taste.

Lightly moisten your hands and shape the meat mixture into golf ball-sized meatballs. Heat some olive oil in a frying pan and brown the meatballs evenly on all sides until nicely golden and fully cooked.

Serve the buckwheat polenta on plates, place the meatballs on top and finish with the tomato sauce. Sprinkle with freshly grated Parmesan cheese before serving.

TIP: If you do not like buckwheat, this dish can also be served wonderfully with pasta.