Recipe by Cem
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!
Top Review by CharleneMc
This was NOT fun to make. The worst part was standing over the bubbling polenta for an hour and it still wasn't ready. The finished product did not come together right and the polenta was bland. I have a 3rd degree splash burn to remind me to NEVER try this recipe again.
- 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 See How It's Made
- 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.
- 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.
- 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.
- Pour marinara sauce and meatballs over polenta. Sprinkle evenly with cheese; serve immediately.