French Onion Meatballs with Creamy Polenta

Slice the onions.

In a large pot over medium-low heat, add olive oil and butter. Add the sliced onions and cook low and slow, stirring occasionally, until deeply caramelized. This can take 45-60 minutes.

While the onions cook, place the frozen meatballs in a separate large pot. Pour about 6 cups of beef stock over them, enough to cover.

Place the pot with meatballs on the stove over medium heat and bring to a simmer to warm them through. Once warm, set aside.

In a third large pot, bring the chicken stock to a simmer to prepare the polenta.

Once the onions are deeply caramelized, season them with salt, black pepper, fresh rosemary, and fresh thyme. Stir to combine.

Pour the remaining 6 cups of beef stock into the caramelized onions. Stir and let the mixture simmer to allow the flavors to meld.

While whisking the simmering chicken stock constantly, slowly drizzle in the polenta to prevent any lumps from forming.

Continue to cook and whisk the polenta as it thickens. If it becomes too thick, you can add a bit more stock or water until it reaches a creamy consistency.

Once the polenta is cooked and creamy, stir in the dried parsley and 1 cup of heavy whipping cream.

Add 2 cups of shredded Parmesan cheese to the polenta and whisk until it's fully melted and incorporated. Keep warm and set aside.

Return to the onion sauce. Pour in the remaining 2 cups of heavy whipping cream and stir to combine.

Stir the remaining 1 cup of shredded Parmesan cheese into the onion sauce until it melts and the sauce is creamy.

Add the warmed meatballs to the creamy French onion sauce and stir gently to coat. Let everything simmer together for 1-2 minutes.

To serve, spoon a generous amount of the creamy polenta into a shallow bowl.

Top the polenta with several meatballs and a ladle of the French onion sauce, making sure to include some of the caramelized onions.

Garnish with an extra sprinkle of shredded Parmesan cheese and some fresh chopped parsley, if desired.