Polenta With Marinara and Meatballs Recipe

Name: Polenta With Marinara and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup extra virgin olive oil; 2 large onions, chopped; 6 garlic cloves, minced; six cans crushed tomatoes (28-ounce); 1 cup dry white wine; ½ 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

Servings: persons

½ cup extra virgin olive oil
2 large onions, chopped
6 garlic cloves, minced
six cans crushed tomatoes (28-ounce)
1 cup dry white wine
½ 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

1
Prepare the Marinara Sauce; In a large saucepan, heat oil over medium heat.
2
Add onions and garlic, sauteing until onions soften and garlic browns, about 5 minutes.
3
Stir in tomatoes, white wine, and butter.
4
Add meatballs to pot, and season with salt and pepper.
5
Stir in parsley and basil; simmer for 1 hour.
6
Meanwhile, in a 20-quart stockpot, bring 12 quarts water to a boil; add salt.
7
Slowly add cornmeal a handful at a time, stirring constantly with a large wooden stick or spoon to prevent lumps.
8
Cook until polenta has thickened and just begins to cling to the stick, about 45 minutes.
9
Remove from heat.
10
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.
11
Polenta should be about 1 1/2-inch thick.
12
Pour marinara sauce and meatballs over polenta.
13
Sprinkle evenly with cheese; serve immediately.

1692

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup extra virgin olive oil, 2 large onions, chopped, 6 garlic cloves, minced, six cans crushed tomatoes (28-ounce), and more.

Yes, Polenta With Marinara and Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polenta With Marinara and Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions