I followed this recipe:

https://www.wsj.com/articles/meatballs-with-polenta-and-parmesan-brodo-30-minute-recipe-1490291125

and it all seemed great in my head, and the brodo smelled great being made, but the dish didn’t really come together as brilliantly as I’d hoped.

We happily ate it all, but it didn’t really gel as a dish.

I went wrong slightly on my polenta:water ratio and had that a bit runny, which got soupier with the brodo. The polenta wasn’t seasoned correct (no salt in my butter surprisingly) and that drowned out the brodo which I thought tasted delicious on its own.

The meatballs were a touch dry.

Everyone ate everything, all the components were nice, G likes polenta (carbs!) so he was fine, but not the great dish I imagined it might be.

Will try the brodo again sometime though, real promise. Of course, for now I’ve used all my parmesan rinds..