Polenta with Italian Style Meatballs

Place a large saucepan with a lid on the stove. Pour the meatballs into the fra diavolo sauce in the saucepan. Heat the mixture over medium heat. Stir the meatballs and sauce occasionally for 20 - 25 minutes, ensuring the meatballs are heated through and the flavors meld.

Take a second large saucepan and add olive oil to it. Heat the oil over medium heat. Once the oil is shimmering, add the onions and garlic to the pan. Cook them until they become translucent and soft, which should take about 3 - 4 minutes.

Pour the vegetable stock into the saucepan with the cooked onions and garlic. Bring the stock to a rolling boil over medium - high heat.

Reduce the heat to a gentle simmer. While constantly stirring the boiling stock with a whisk, slowly pour in the polenta in a steady stream. This helps prevent lumps from forming.

Continue whisking the polenta mixture as it cooks for 5 minutes. Keep an eye on it to ensure it thickens evenly and doesn't stick to the bottom of the pan.

Whisk the ricotta, romano, and parmesan cheeses into the polenta until they are fully incorporated and the polenta is smooth. Then, season the polenta with salt and black pepper to your taste.

To serve, divide the cooked polenta evenly among bowls. Then, spoon the meatballs and fra diavolo sauce over the top of the polenta in each bowl.

Garnish each bowl of polenta with Italian Style Meatballs with additional parmesan or romano cheese, and serve immediately.