Meatballs With Tomato Ragu And Creamy Polenta

Ingredients

• MEATBALLS
• 1 cup soft, fresh breadcrumbs
• 1/4 cup milk
• 1 large egg, lightly beaten
• 1/3 cup fresh flat-leaf parsley leaves, finely chopped
• 2 ounces thick bacon slices, minced
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh rosemary
• 2 garlic cloves, minced
• 1/2 teaspoon loosely packed lemon zest
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 to 1/2 tsp. dried crushed red pepper
• 1 pound ground pork
• Vegetable cooking spray
• RAGU
• 1 large yellow onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 large carrot, coarsely chopped
• 2 garlic cloves
• 2 (28-oz.) cans whole plum tomatoes
• 1/4 cup olive oil
• 1 cup dry red wine
• 1 teaspoon kosher salt
• 2 cups vegetable broth
• 1 (1-oz.) package fresh basil
• 2 teaspoons lemon zest
• POLENTA
• 1 1/4 teaspoons kosher salt
• 2 cups uncooked polenta or grits
• 1 cup whipping cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons butter