1-First, preheat the oven to 450°F (232°C) and drizzle olive oil into a 9×13 inch baking dish to coat it. In a bowl, mix the ground beef, ricotta cheese, eggs, breadcrumbs, parsley, oregano, salt, red pepper flakes, and fennel seed until combined. Shape the mixture into 1½ to 2-inch meatballs and arrange them snugly in the dish, then roast for 20 minutes until firm and cooked through.

2-While the meatballs roast, heat the extra virgin olive oil in a wide skillet over medium heat and lightly brown the sliced garlic. Add the crushed tomatoes, tomato paste, dried basil, and oregano, stirring well before reducing to a gentle boil. Cook for about 20 minutes until thickened, then pour the sauce over the meatballs, roll them to coat, and return to the oven for another 15-20 minutes.

3-For the polenta, bring water to a boil and slowly whisk in the cornmeal to avoid lumps. Reduce the heat to a low boil and stir frequently for 15-20 minutes until fully cooked, then lower the heat and mix in the butter and grated cheese until melted. Season with salt and pepper to taste, and serve the polenta in warmed bowls topped with the meatballs and sauce.