• In a Dutch oven or large, heavy-bottomed saucepan heat 2 tablespoons olive oil over medium-low heat and add the onions and garlic with a dash or two of salt and pepper. Cook, stirring often, until softened about 10 minutes.
• Add the bay leaf and tomato paste, stir it into the onions and cook a minute or two.
• Stir in the crushed tomatoes, ½ cup water, the Italian seasoning, ½ teaspoon salt and ¼ teaspoon black pepper.
• Turn the heat up and bring to a simmer. Stir often.

Meanwhile make the meatballs:

• Preheat the oven to 400 degrees F. Grease a large baking sheet with olive oil.
• Add all the meatball ingredients to a large mixing bowl and combine with a fork.
• Scoop up with a ¼ cup measure and roll into balls. Set on baking sheet, not touching.
• Bake 12 minutes. Add them to the sauce. Simmer 25 - 30 minutes.
• Taste and season the sauce with more salt and pepper if needed. If the sauce seems too thick mix a little more water into it.

Meanwhile make the polenta:

• Add 5 cups water to a large heavy-bottomed saucepan and bring to a boil.
• Add the salt and slowly whisk in the polenta a little at a time so it doesn't get lumpy - turn down the heat some so it doesn't spit and sputter at you.
• Turn the heat all the way down to low and whisk for a minute or two.
• Put a lid on the pot and let it cook 30 minutes, stirring well every five minutes.
• Once the 30 minutes are up stir in the butter and milk - as much as needed to thin it out.
• Stir in the mozzarella cheese a handful at a time. Stir in the Parmesan cheese. Remove from heat.

To serve:

• Spoon some of the polenta into a bowl, top with meatballs and sauce (remove the bay leaf and discard) and more Parmesan cheese.