50 mlolive oil1onion, coarsely chopped3garlic cloves400 gmcanned cherry tomatoes250 ml(1 cup) tomato passata250 gm eachminced veal and minced pork40 gmfinely grated Pecorino Romano, plus extra to serve20 gmfresh white breadcrumbs1 tbspfinely chopped sage, plus extra to serve2 tsp eachfinely chopped thyme and oreganoSoft polenta500 ml(2 cups) milk180 gminstant polenta30 gmbutter, coarsely chopped30 gmPecorino Romano, finely grated
Preheat oven to 180C. Heat half the oil in a large deep-sided ovenproof frying pan over medium-high heat, add onion and half the garlic, stir occasionally until tender (3-4 minutes), add cherry tomatoes and passata and bring to the simmer.
Combine veal, pork, pecorino, breadcrumbs, herbs and remaining garlic in a bowl, season to taste, mix well with your hands and roll into 2cm-diameter balls. Heat remaining oil in a large frying pan, add meatballs and cook, turning occasionally, until browned all over (1-2 minutes). Add to tomato sauce, transfer to oven and bake until tender (10-12 minutes).
Meanwhile, for soft polenta, bring milk and 600ml water to the boil in a saucepan over medium-high heat. Gradually add polenta while whisking continuously until thick (2-3 minutes). Add butter and pecorino, season generously to taste and whisk to combine.
Serve polenta, meatballs and sauce hot, scattered with extra pecorino and sage.