1-First, preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Drizzle 2 tablespoons of olive oil into a 9 by 13-inch baking dish and coat the surface evenly. In a large bowl, combine 2 pounds of 80% lean ground beef, 1 cup ricotta cheese, 2 large eggs, 1 cup breadcrumbs, 1/4 cup chopped parsley, 2 teaspoons kosher salt, 1 teaspoon dried oregano, 1/2 teaspoon ground fennel seed, and 1/4 teaspoon red pepper flakes. Mix by hand until just combined, then shape into golf-ball-sized meatballs and arrange them tightly in the baking dish so they touch each other. Roast for 20 minutes until firm and cooked through, then drain any excess grease and keep the oven on.

2-While the meatballs roast, prepare the tomato sauce. Heat 2 tablespoons of extra virgin olive oil in a wide skillet over medium heat. Cook 3 thinly sliced garlic cloves until lightly browned, then add a 28-ounce can of crushed tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, and salt and pepper to taste. Simmer gently, stirring often, for about 20 minutes until the sauce reduces slightly. Pour this sauce over the roasted meatballs, turning them to coat evenly, and bake for another 15-20 minutes. Remove from the oven and keep warm.

3-For the polenta, bring 3 cups of water to a boil in a pot. Slowly whisk in 1 cup of corn meal to avoid lumps, then lower the heat and simmer, stirring frequently, for 15-20 minutes until it thickens. Reduce the heat to low, stir in 1/2 stick of butter and 1 cup of grated cheese until melted, and season with kosher salt and freshly ground black pepper to taste. Serve immediately in warmed bowls, topped with the meatballs and sauce.