Polenta With Marinara and Meatballs

“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!”
READY IN:
1hr 55mins
SERVES:
15-20
UNITS:
US

Ingredients Nutrition

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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