No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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."

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

Source
The Martha Stewart Show

advertisement

advertisement