Meatball Ragù over Parmesan Polenta

• Drizzle oil in a hot pan. Add meatballs; cook, stirring occasionally, until browned on all sides and warmed through, 3-5 minutes. Transfer to a plate. TIP: While meatballs cook, start polenta. • To same pan, add marinara, diced tomato, tomato paste, garlic powder, ¾ cup water, ½ tsp Italian Seasoning, a drizzle of olive oil, salt, and pepper (1½ cups water, 1 tsp Italian Seasoning, and a large drizzle of olive oil for 4). (Be sure to measure the Italian seasoning; we sent more!) Stir to combine. • Stir spinach into pan with sauce; cook, stirring occasionally, until spinach is wilted, 1-2 minutes. Taste and season with salt and pepper if desired. (TIP: Add splashes of water if sauce is too thick or spinach needs help wilting.) Remove from heat.

• In a pot, mix polenta and ¼ cup water (1⁄3 cup for 4); heat over medium heat. Mash with a potato masher until mostly smooth. • Stir in cheese, half the cream sauce base (all for 4), and 1 TBSP butter (2 TBSP for 4); cook, stirring constantly, until butter is melted and polenta is combined, 1 minute (precooked polenta is ready in a flash!). • Season with salt and pepper to taste. TIP: As the polenta cools, it will start to thicken. Add a splash of water and give the polenta a stir before serving if needed.