Stuffed Polenta With Meatballs

Preparation:

Preparation: Prepare the polenta: bring 150 cl of water to the boil, add salt, sprinkle in the cornmeal, stirring with a wooden spatula; cook the polenta for an hour, stirring often and lifting it well from the bottom and sides. Peel the garlic and the onions, wash them, crush the garlic and slice the onions, put them in a saucepan with the oil and the chilli pepper and let them dry without letting them brown; add the pureed peeled tomatoes; a pinch of salt and pepper and cook the sauce for 15 minutes, finally add the basil and a little chopped parsley. In a bowl mix the minced veal and beef with the egg, the grated parmesan, the remaining minced parsley, a pinch of salt and pepper. Form small balls the size of a hazelnut and fry them in plenty of hot oil, drain them, add them to the tomato sauce and continue cooking for 10-15 minutes. Grease a cake pan; distribute about two-thirds of the polenta, spread it on the bottom and sides and let it cool down; pour the sauce with the meatballs, cover with the remaining polenta, leveling it with a spatula and brush it with the butter, melted separately. Place the pan in a preheated oven at 180 degrees for 20 minutes.