Big Meatballs with Polenta + Salad - Ends + Stems with Chef Alison

Ingredients

• 1 1 ⁄ 2 pounds Ground Beef
• 4 cups Water
• 1 Tablespoon Kosher Salt (divided)
• 1 cup Polenta (dried - yellow corn polenta NOT cornmeal)
• 1 Egg
• 1 cup Ricotta Cheese
• 1 cup Breadcrumbs
• 1 teaspoon Dried Oregano
• 2 Tablespoons Whole Milk (plus 1 extra cup, optional)
• 1 15-ounce can Crushed Tomatoes
• 3 Tablespoons Extra Virgin Olive Oil
• 1 cup Parmesan Cheese (grated, divided)
• 3 Tablespoons Unsalted Butter
• 1 head Romaine Lettuce
• 2 Tablespoons Salad Dressing (vinaigrette, or oil + vinegar)