- Preheat oven to 220˚C (fan-forced). Place stock in a medium saucepan and bring to the boil over high heat. Gradually whisk in polenta. Reduce heat to medium and simmer, stirring constantly, for 2-3 minutes or until thickened. Remove from heat and stir in butter and parmesan. Keep warm.
- Combine lamb mince, fennel seeds, rosemary and a pinch of salt in a large bowl. Roll into 3cm meatballs. Heat one tablespoon of oil in a large frying pan over medium-high heat. Cook meatballs for 1-2 minutes or until browned all over. Remove meatballs from the pan and set aside.
- Add onion to the same frying pan and cook for 3-4 minutes or until softened. Add garlic, chilli and anchovies and cook for 30 seconds or until fragrant. Add tomato passata and balsamic vinegar and bring to the boil. Return meatballs to the pan and stir through baby spinach. Sprinkle over torn bocconcini. Bake for 8-10 minutes or until cheese has melted and meatballs are just cooked through.
- Divide polenta between serving bowls and top with meatballs.
Cooking Tip: Take time to brown the meatballs as this will start building delicious savoury flavours in the frying pan for when you start cooking your tomato sauce.
Nutrition Tip: Polenta is made from coarsely ground corn. It is a great carbohydrate food to add variety to your diet, especially for those following a gluten free diet.