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Gallery Read the full recipe after the video. Recipe Summary Servings: 20 1027_recipe2.jpg
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil 2 large onions, chopped 6 cloves garlic, minced Six (28-ounce) cans crushed tomatoes 1 cup dry white wine 1/2 cup (1 stick) unsalted butter Kathleen’s Meatballs 4 cups loosely packed fresh parsley leaves, chopped 2 cups loosely packed fresh basil, chopped Coarse salt and freshly ground pepper 8 cups fine yellow cornmeal (preferably Goya brand) 4 cups freshly grated Locatelli cheese
Gallery Read the full recipe after the video.
Recipe Summary Servings: 20 1027_recipe2.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 20
Recipe Summary
Servings: 20
Servings: 20
20
1027_recipe2.jpg
1027_recipe2.jpg
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil 2 large onions, chopped 6 cloves garlic, minced Six (28-ounce) cans crushed tomatoes 1 cup dry white wine 1/2 cup (1 stick) unsalted butter Kathleen’s Meatballs 4 cups loosely packed fresh parsley leaves, chopped 2 cups loosely packed fresh basil, chopped Coarse salt and freshly ground pepper 8 cups fine yellow cornmeal (preferably Goya brand) 4 cups freshly grated Locatelli cheese
Directions
Prepare the Marinara Sauce; In a large saucepan, heat oil over medium heat. Add onions and garlic, sauteing 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.
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Polenta with Marinara and Meatballs
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Polenta with Marinara and Meatballs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
