One of the most memorable meals we had in Paris was at Verjus wine bar, and one of the most memorable dishes we had at Verjus were these intensely flavored meatballs perched on top of a bed of warm polenta. I believe it was the first time I had tried naked meatballs, and frankly, I didn’t miss the sauce. Don’t get me wrong, I love good old Americanized spaghetti and meatballs slathered with tomato sauce, but eating them this way made me appreciate the simple meatball and all of its components so much more – the slight gaminess of the lamb, the freshness of the herbs and the punchiness of the spices - the flavors sang through, boldly and brightly.
I tried recreating this dish last weekend, using ground lamb, ras el hanout {a Moroccan spice blend comprised of cardamom, clove, cinnamon, ground chili peppers, and paprika}, toasted cumin and coriander seeds, fresh mint, and sauteed onions and garlic. The flavor combination was incredible – a savory, slightly sweet, herbal mixture of flavors laced with mellowed onions and garlic. I also served them over a bed of polenta, but not just any polenta – fresh corn polenta. I was intrigued by this recipe ever since I came across it in this cookbook, and have been impatiently biding my time until fresh corn started showing up in my grocery store. The recipe could not be easier, and I cannot tell you how infinitely better fresh corn polenta is than its dried cornmeal counterpart, especially if you can get your hands on sweet, early summer corn and good quality butter.
Recipes continued after the jump>>>
