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

1. 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.

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