Mix all the meatball ingredients in a large bowl. Use your hands to form meatballs of whatever size you like. Bake on a rimmed pan at 400 degrees for 20-25 minutes.

Combine all the marinara sauce ingredients in a large saucepan, and bring them to a boil. When the meatballs are cooked, add them to the sauce and stir to thoroughly coat the meatballs. Continue cooking for at least 10 minutes, or up to all afternoon. Alternately, you can make the meatballs ahead of time, and cook the sauce and meatballs together in a slow cooker on low for as long as you like.

For the polenta, bring water to a boil in a medium saucepan. Gradually whisk in cornmeal and garlic salt until no lumps remain. Continue cooking and stirring from time to time for about 10-15 minutes, or until the polenta is thickened and soft. Add butter and cheese before serving. Alternately, you can mix the cornmeal with one cup of cold water, then boil only 5 cups of water on the stove. Adding the cornmeal/water combo to the boiling water may avoid lumps, if you have a problem with that.