Polpette di carne con polenta

1.Heat the olive oil in a large saucepan. Add the garlic and fry until just starting to brown then remove and discard (the garlic is just to flavour the oil).

2.Add passata and bring to a simmer. Add the water, season with salt and pepper and cook for 40 minutes.

3.Meanwhile, place all meatball ingredients in a large bowl and season with salt and pepper. Mix gently to combine using clean hands. Shape mixture and roll into 40g balls. Cover and refrigerate for 20 minutes to set.

4.Heat a little oil over medium-high heat in a large frying pan and brown meatballs all over (do this in batches). Once browned, remove with tongs and set aside. When all are browned, add to tomato sauce and simmer for around 40 minutes until cooked through.

5.For the polenta, bring water to the boil and add the salt and polenta. Whisk continuously for 1-2 minutes over heat, then remove from heat and keep whisking. Add parmesan and butter (you may not need it all) and keep whisking until desired consistency is reached (I like a very soft dropping consistency; add more hot water if needed).

6.Spoon polenta into bowls and spoon some meatballs and sauce into middle. Finish with finely grated parmesan, a dollop of truffle cream (if using), a drizzle of extra virgin olive oil and a grind of black pepper.