Copyright 2002 Blacks Culinary

For the Polenta 1 Cup Polenta 4 Cups Water Heavy Cream ( to taste) ½ Stick of Butter (or to taste) Parmesan or Grana Cheese Kosher Salt (to taste) For the Ball Sauce 2 28 Ounce Cans Whole Tomatoes 8 Ounces Bacon, Cut Into Lardons 8 Cloves of Garlic, whole 1 Yellow Onion, diced Red Pepper Flakes Kosher Salt (to taste) Preheat Oven to 350* In a large bowl fold mix the ingredients for the meatballs. Roll into your desired size and place on a sheet pan lined with parchment paper. Bake the meatballs for thirty minutes. While the meatballs bake, make the sauce by heating oil in a large pot. Add the bacon, onion and garlic. Saute till the bacon is browned and the onion and garlic have caramelized. Add the tomatoes and lightly crush with a spoon. Simmer for about 25 minutes. Using an immersion blender, blend the sauce until smooth. Lay the meatballs in the bottom of a baking pan and top with the sauce. Cover and bake at 400 for 45 minutes or till the meatballs have softened. To make the Polenta In a saucepan add the water and bring to a boil. Add the yellow grits (polenta) and a pinch of salt. Bring to a boil then reduce to a simmer. Simmer for 10-15 minutes or till the grits have absorbed the liquid. Add the butter and stir to melt. Add a generous amount of heavy cream and begin adding the cheese by the handful. From here its kind of an art. You want to keep your tasting spoons close because the balance between butter, cream and cheese is a matter of personal preference. To Plate Add a generous amount of the polenta to the plate. Top with two meatballs and some sauce. Top with grated Parmesan or Grana, garnish with chopped chives.