Rating: 3.5 stars
8 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 8 Ratings

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."

The Martha Stewart Show

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Read the full recipe after the video.

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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Reviews

8 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1