We're reaching for the rustic recipe playbook with this dish that has definite Italian farmhouse vibes. Rosemary-flecked beef meatballs get braised in saucy lentils and sink down into a creamy, cheesy polenta for bowls of deeply comforting flavour. New family favourite unlocked.
Pick rosemary leaves from their stems and roughly chop. Place ½ the chopped rosemary, mince, panko breadcrumbs, 2 tablespoons (40ml) water, ½ teaspoon salt flakes and a good crack of black pepper in a bowl and mix to combine. Divide mixture into 8 meatballs.
Heat oil in a frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 5–6 minutes or until caramelised. While meatballs are browning, continue with step 3.
Drain and rinse lentils. Peel and crush garlic. Once meatballs are browned, add garlic and remaining rosemary to pan and cook, stirring, for 30 seconds or until fragrant. Add lentils and stir to distribute.
Add cherry tomatoes, ½ cup (125ml) water, crumble in stock cube and bring to a simmer. Reduce heat to medium and cook for 10–12 minutes or until sauce has reduced slightly and meatballs are cooked through.
In the last 5 minutes of the meatballs cooking, make the polenta. Heat milk and 1½ cups (375ml) water in a saucepan over medium-high heat and bring to a simmer. Whisk in polenta in a thin stream and cook, whisking continuously, for 2 minutes or until thickened. Stir through parmesan and season with salt and pepper.
Stir baby spinach leaves through meatballs and season with salt and pepper. Divide parmesan polenta between bowls and top with meatballs and braised lentils.