Three plump meatballs rest on creamy polenta, smothered in rustic marinara and finished with shaved grana padano. This version swaps traditional spaghetti for polenta, creating a richer base that soaks up the tangy sauce. The meatballs boast a soft, spiced interior with a slight crust from careful searing. Diners note the generous cheese grating and balanced acidity cutting through the richness.