Method

To make the meatballs, place all the ingredients, (except the oil), in a bowl and mix to combine.

Roll tablespoons of the mince mixture into meatballs.

Place a medium-sized frying pan over a medium-high heat and add the olive oil. Once the oil reaches temperature, fry the meatballs in batches for 4 – 5 minutes, until evenly browned and cooked through.
For the mushroom sauce, heat the oil and 20 g of butter in a saucepan over a medium heat. Fry the mushrooms until golden brown. Add the mascarpone and heat through, but do not let it boil.

Heat the remaining butter in another frying pan and fry the sage leaves until crispy.
To make the polenta, heat the milk, salt and pepper in a large pot and bring to a simmer. Gradually add the polenta, whisking continuously for 3 – 4 minutes, until the polenta had cooked and thickened. Add the butter and Parmesan and stir until incorporated. Adjust the seasoning if necessary.
To assemble, place the polenta in a large bowl, add the meatballs, top with the mushrooms and garnish with crispy sage leaves. Season with salt and pepper and a sprinkling of grated Parmesan and serve.