Polenta and Meatballs

1. Make the Meatballs: In a small skillet, heat the olive oil over medium heat. Add the onion and cook until tender, 3 to 4 minutes. Add the garlic and sauté until fragrant, 1 minute more. Set aside and let cool to room temperature.

2. In a medium bowl, combine the cooled onion mixture with the Parmesan, parsley, oregano, egg and ground beef; mix until combined. Add the bread crumbs, season with salt and pepper and then mix again.  

3. Preheat the oven to 375°F. Line a baking sheet with parchment paper and grease it generously with nonstick cooking spray.

4. With a spoon, scoop the meat mixture into 1-inch balls and arrange them evenly on the prepared baking sheet. Bake until the meatballs are fully cooked, 20 to 25 minutes. Pour the marinara sauce over the meatballs, toss to coat and then return the pan to the oven until the sauce is bubbly, 10 minutes more.

5. Make the Polenta: In a medium pot, bring the milk and 3 cups water to a simmer over medium heat. Whisk in the polenta and cook, whisking occasionally to prevent it from sticking to the bottom of the pan, until the polenta absorbs all of the liquid, 15 to 20 minutes.

7. Divide the polenta among four plates and then spoon the meatballs over the polenta. Garnish each serving with parsley and Parmesan. Serve immediately.