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Categories:
extra-virgin olive oil onions garlic tomatoes white wine unsalted butter home-made meatballs parsley fresh basil salt salt yellow cornmeal grated cheese
Viewed: 108 - Published at: 8 years agoIngredients
- 12 cup extra virgin olive oil
- 2 large onions, chopped
- 6 garlic cloves, minced
- six cans crushed tomatoes (28-ounce)
- 1 cup dry white wine
- 12 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
Method
- Prepare the Marinara Sauce; In a large saucepan, heat oil over medium heat.
- Add onions and garlic, sauteing 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.
- 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.
- 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.
- Pour marinara sauce and meatballs over polenta.
- Sprinkle evenly with cheese; serve immediately.
