Creamy Polenta

A polenta side dish is the perfect warm and comforting accompaniment for Classic Meatballs. This recipe comes from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

Creamy Polenta

Source: The Martha Stewart Show


  • 1 teaspoon coarse salt
  • 2 cups coarsely ground cornmeal or grits (not instant polenta)
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese
  • 4 tablespoons (1/2 stick) unsalted butter


  1. In a medium pot over high heat, bring 9 cups water and salt to a rolling boil. Whisk in cornmeal and continue to whisk until water begins to boil again. Decrease heat to low; continue to cook, stirring every 5 minutes, for 1 hour.

  2. Remove from heat and whisk in cream, Parmesan, and butter. Let stand 10 minutes before serving.


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