Baked Wagyu and sausage meatballs on creamy cheesy polenta

In a bowl combine a pound of hot Italian sausage, Wagyu ground beef, squeezed garlic, a cup of breadcrumbs (panko preferred), kosher salt and pepper.

Add chopped fresh basil, tarragon, Italian parsley, red pepper flakes and two tablespoons of marinara.

Add a couple eggs, cold ricotta and about half a cup of parmesan.

Grate about a quarter of a white or yellow onion, squeeze out most of the moisture, and add it.

Line the pan with crumpled parchment. Mix with gloved hands until evenly combined; the egg and ricotta allow more mixing than a burger.

Form into large meatballs, about half a pound each, by eye; freeze any extra mix.

Bake at 375, planned at about 45 minutes or a bit longer.

For the polenta, heat half a cup of heavy cream, half a cup of milk and a cup of water to a boil; add salt.

Stir in half a cup of polenta, stirring for a minute or so to avoid lumps; cover, lower to a gentle bubble and cook about 20 minutes, stirring every few minutes.

At 15 minutes turn the meatballs; brush two with a little soy sauce to test browning, then return to the oven.

Stir in a couple tablespoons of butter, a third of a cup of Parmesan, a couple tablespoons of ricotta, pepper and a squeeze of olive oil; loosen with a touch more heavy cream.

Spoon polenta into a small cast iron pan, set a meatball on it, and finish with cheese, a little good olive oil, basil and parsley.

Pull when they reach about 160 degrees inside; these took almost 40 minutes at 375.