cook: re-making leftovers into meatball marinara over polenta

I cooked shrimp ‘n grits one evening to get rid of the corn meal and then had a lot of leftover grits. Sigh. And then I happened to watch Ina Garten roast homemade meatballs of pork and veal and serve them over polenta. Eureka! Ate the leftover shrimp over leftover noodles for supper one night, and on another night added frozen meatballs made of chicken and beef and pork to leftover bolognese and marinara served over leftover grits now called polenta for dinner on another evening.                         

I put the leftover grits through my ricer (guess I won’t be getting rid of that tool just yet) in order to then simmer them in chicken broth and water and milk over medium and then low heat.

I accept that I will never make decent homemade meatballs (and am totally okay with that), but good to know that I know how to re-heat leftover polenta.                         

And there was no need to add cheese to the polenta as I had originally put a lot of grated cheddar in it. Chalk this meal prep as a win over the challenge of leftovers. But I’m re-thinking the plan to keep the ricer. That tool was a bitch to clean, and so maybe I’m good with just a potato masher in my kitchen drawer of tools.