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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the Marinara Sauce; In a large saucepan, heat oil over medium heat. Add onions and garlic, sautéing 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. | 2. 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. | 3. 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. | 4. Pour marinara sauce and meatballs over polenta. Sprinkle evenly with cheese; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup		-	-	-	-
onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
tomato		cans	crushed	-	-	-	-
white wine	1	cup		-	-	-	-
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
home meatball				-	-	-	-
parsley leaf	4	cups	chopped	-	-	-	-
basil	2	cups	packed chopped	11.04	1.272	1.5119999999999998	0.3072
salt black pepper			ground	-	-	-	-
salt			coarse	-	-	-	-
yellow cornmeal	8	cups		3259.84	685.9328	80.8128	33.184
cheese	4	cups	grated	1906.2	12.636	115.56	155.196

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.