Turkey and Porcini Meatballs with Rosemary and Polenta

Ingredients

• 1 pound ground meat turkey dark
• 0.3 cup breadcrumbs 
• 1 ounce the following: parmesan rind) dried
• 0.5  eggs beaten
• 4 tablespoons flat parsley divided chopped
• 1 tablespoon garlic clove finely chopped
• 2 cups tomatoes 
• 2 tablespoons milk 
• 1 tablespoon olive oil 
• 1.3 cups pecorino cheese divided finely grated
• 1 cup polenta dry
• 1 tablespoons rosemary leaves fresh whole chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• broiler

Directions

1. In a small bowl, soak the porcini mushrooms in 1 cup of recently boiled water for 15 minutes. Once the mushrooms are reconstituted, finely chop and reserve the soaking water. Adjust oven rack to 6 inches below broiler element and preheat broiler to high.
2. In a large bowl, gently mix together half of the chopped porcini mushrooms, turkey, egg, milk, breadcrumbs, 1/4 cup Pecorino Romano, 1 tablespoon rosemary, 2 tablespoons parsley, garlic, and olive oil until just combined.
3. Roll the mixture into 12 equal-sized balls, and place on a parchment-lined rimmed baking sheet. Broil for 10 minutes.
4. Meanwhile, place the remaining mushrooms and their liquid, rosemary stem, remaining parsley, and marinara sauce in a medium skillet over low heat.
5. Place the broiled meatballs directly in the sauce, and simmer over medium-low heat until the meatballs are cooked through and the sauce has visibly reduced to the consistency of a thick ragú, 10 to 15 minutes.
6. Meanwhile, bring 5 cups of water to a boil over high heat.
7. Whisk in polenta in a thin steady stream and cook, stirring constantly until creamy and hydrated.
8. Whisk in 1 cup of Pecorino Romano and season to taste with salt.
9. Serve polenta with meatballs and sauce.