Chicken Meatball Marsala over Creamy Polenta Recipe

Place the formed meatballs on a parchment-lined baking sheet and bake for 15 minutes.

While the meatballs are in the oven, you can get a head start on the marsala sauce. In a a large saucepan, set over medium-low heat, melt the butter and oil.

For the polenta, which you'll want to make just before serving to keep it creamy, grab a large pan and set it over medium-low heat. Add a drizzle of olive oil, then the garlic and onion.

Cook until they've softened.

Pour in the chicken stock and bring it to a simmer.

Remove the pan from the heat and whisk in the polenta continuously until all the liquid is absorbed and there are no clumps. Stir in the fresh parsley, grated cheese, and butter until everything is well combined and creamy.