Polenta With Marinara and Meatballs |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 20 |
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Saw this on the Martha Stewart show and it looked yummy - and so much fun! Haven't actually tried it myself but it seems to be one of those Sunday dishes that you need a lot of time to prepare so will set aside a day to try it - eating right off of the table will be a novelty! Ingredients:
1/2 cup extra virgin olive oil |
2 large onions, chopped |
6 garlic cloves, minced |
six cans crushed tomatoes (28-ounce) |
1 cup dry white wine |
1/2 cup unsalted butter |
home-made meatballs |
4 cups loosely packed fresh parsley leaves, chopped |
2 cups loosely packed fresh basil, chopped |
coarse salt & freshly ground black pepper |
coarse salt |
8 cups fine yellow cornmeal |
4 cups freshly grated cheese |
Directions:
1. Prepare the Marinara Sauce; In a large saucepan, heat oil over medium heat. Add onions and garlic, sautéing until onions soften and garlic browns, about 5 minutes. Stir in tomatoes, white wine, and butter. Add meatballs to pot, and season with salt and pepper. Stir in parsley and basil; simmer for 1 hour.
2. Meanwhile, in a 20-quart stockpot, bring 12 quarts water to a boil; add salt. Slowly add cornmeal a handful at a time, stirring constantly with a large wooden stick or spoon to prevent lumps. Cook until polenta has thickened and just begins to cling to the stick, about 45 minutes. Remove from heat.
3. On a large (at least 72 inches-by-40-inches) clean wooden table or counter, carefully pour out polenta, rolling it out with the stick to smooth. Polenta should be about 1 1/2-inch thick.
4. Pour marinara sauce and meatballs over polenta. Sprinkle evenly with cheese; serve immediately.
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