Ingredients

MEATBALLS

1 cup soft, fresh breadcrumbs

1/4 cup milk

1 large egg, lightly beaten

1/3 cup fresh flat-leaf parsley leaves, finely chopped

2 ounces thick bacon slices, minced

1/4 cup freshly grated Parmesan cheese

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

2 garlic cloves, minced

1/2 teaspoon loosely packed lemon zest

2 teaspoons fresh lemon juice

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/4 to 1/2 tsp. dried crushed red pepper

1 pound ground pork

Vegetable cooking spray

RAGU

1 large yellow onion, coarsely chopped

2 celery ribs, coarsely chopped

1 large carrot, coarsely chopped

2 garlic cloves

2 (28-oz.) cans whole plum tomatoes

1/4 cup olive oil

1 cup dry red wine

1 teaspoon kosher salt

2 cups vegetable broth

1 (1-oz.) package fresh basil

2 teaspoons lemon zest

POLENTA

1 1/4 teaspoons kosher salt

2 cups uncooked polenta or grits

1 cup whipping cream

1/2 cup freshly grated Parmesan cheese

2 tablespoons butter

Preparation

  1. Prepare Meatballs: Preheat oven to 400°. Combine first 2 ingredients in a bowl; let stand 10 minutes. Stir in egg and next 11 ingredients until blended. Add pork; combine using your hands. (Do not overmix.) Shape into 36 (1-inch) balls. Lightly grease a jelly-roll pan with cooking spray. Place meatballs in pan. Bake 10 minutes.
  2. Prepare Ragu: Process onion and next 3 ingredients in a food processor 20 seconds or until finely chopped; transfer to a bowl. Process tomatoes, in batches, until smooth.
  3. Sauté onion mixture in hot oil in a Dutch oven over medium heat 17 to 20 minutes or until tender. Add wine and 1/4 tsp. salt, and cook, stirring occasionally, 3 minutes. Stir in broth, basil, tomatoes, and remaining 3/4 tsp. salt. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 35 minutes; add meatballs, and cook 10 minutes. Discard basil. Stir in lemon zest and salt and pepper to taste.
  4. Prepare Polenta: Bring 8 cups water and 1 1/4 tsp. kosher salt to a boil in a 4-qt. saucepan over medium-high heat; gradually whisk in polenta. Reduce heat to medium-low; cook, stirring occasionally, 20 to 25 minutes or until creamy. Remove from heat; stir in cream, cheese, and butter. Add salt and pepper to taste. Serve immediately with ragu.

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN, Southern Living FEBRUARY 2014