Categories: Meals
Ingredients
- 4 cups water
- 1 cup cornmeal
- 1 1/4 cups shredded sharp Cheddar
- 4 scallions, sliced
- 1 tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 16 Italian Meatballs (see recipe), hot
Directions
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Bring water to a boil in a medium saucepan over high heat. Slowly whisk in cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until the polenta is thickened and tender, about 20 minutes. Remove from heat. Stir in cheese, scallions, butter, salt and pepper. Serve meatballs over the polenta.