Polenta Slices with Meatballs and Tomato Sauce

1. Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
2. Boil 250ml / 8.45fl oz gluten-free vegetable broth without added sugar and stir in 150g / 5.29oz Polenta. Bring to a boil again, then remove from heat and mix in 40g / 1.41oz grated Parmesan and salt and pepper from the mill.
3. Pour the Polenta mixture onto the baking sheet, spread it to a 1cm thick rectangle (24x28cm), and let cool for 30 minutes.
4. Meanwhile, peel and finely dice 2 Garlic cloves and 2 Onions.
5. In a bowl, mix 500g / 17.64oz ground beef with half of the Garlic and Onion, 3 tsp dried Italian herbs, salt and pepper from the mill. Form about 20 meatballs.
6. Heat 2 tbsp of Olive oil in a pot and brown the meatballs in batches for about 6 minutes. Remove and set aside.
7. Heat 1 tbsp Olive oil in the same pot, sauté the remaining Garlic and Onion, add 1 tbsp Tomato paste and briefly roast. Add 480g / 16.93oz drained diced tomatoes, season with remaining herbs, salt and pepper from the mill and simmer on low heat for about 10 minutes.
8. Wash the basil, shake dry, pluck the leaves and chop finely. Add the basil and meatballs to the sauce and warm through.
9. Cut the Polenta into about 21 strips (4x8cm) and fry in a non-stick pan with 1 tbsp Olive oil for about 2-3 minutes until golden brown on each side.
10. Serve the meatballs with the tomato sauce and Polenta sticks.